Caught the baking bug for breakfast: traditional buttermilk scones

Seems like the motivation to take up some of the hobbiesI neglected are coming back in rounds! Finally got back into dressmaking, need to get started at some point on the jewellery designs and projects I’ve still got outstanding, but since I did some baking last week, I had some leftover buttermilk in the fridge I needed to use up. I had got some from Tesco to make pumpkin pie cake truffles for the guests that came to the OH’s surprise birthday, so I thought the best way to do that was to make my favourite breakfast recipe: buttermilk scones.


Source: Allrecipes UK

I found the recipe on AllRecipes UK a few years ago and I’ve never looked at another scone recipe since. Unlike the usual scone recipes that rely on butter, jam and clotted cream to keep the dry recipe from sticking to your mouth like paste, he buttermilk makes the scones soft and moist and seems to help keep it that way for a while. Although the recipe says that it serves 12, I was able to make 17 from the same quantity and an itty bitty one. Let’s get started!


All the ingredients and tools you’ll need (forgot the rolling pin, sorry). Simples

Traditional buttermilk scones

Ingredients:
400g (14 oz) plain flour
100g (3 3/4 oz) caster sugar
1/2 tsp baking powder
1/2 tsp bicarb of soda
3/4 tsp salt
175g (6 oz) soft butter
250ml (8 fl oz) buttermilk

1. Preheat oven to 220 degrees C (Gas Mark 7).

2. Sift dry ingredients in a bowl and mix well.


Only add the flour, sugar, baking powder, bicarbonate of soda and salt at this point

3.Add room temperature butter and rub the butter into the dry ingredients.

When you’re done, you’ll still see large pieces of butter, like this:

This is where it gets fun/dirty depending on how much you like this next part, but first for hygiene reasons, it’s best to remove any jewellery from your fingers and wrists and wash your hands thoroughly. To get the mix looking like breadcrumbs, use your fingers to rub the lumps of butter into the dry ingredients

You should keep doing this until the mixture resembles dry breadcrumbs.

4. Add small quantities of buttermilk at a time.

Once you’ve added a small pool of buttermilk, knead the dough as you would with bread.

You’ll find as you add more and more buttermilk, that it will become quite moist dough like this:

Don’t worry about this, I’ve noticed that although it seems quite moist, it’s what makes the baked scones stay soft and moist for so long. Keep kneading the dough, the buttermilk will eventually get absorbed and you’ll end up with what resembles moit bread dough. Let it sit for a couple of minutes while you clean a smooth work surface for the next part. You’ll notice the dough will have dried a little bit.

5. Sprinkle flour on your work surface, the rolling pin and some on top of your dough so it doesn’t stick

6. Roll the dough until it’s about 1.5 cm thick and is even in thickness on all sides

7. Using a cookie cutter of your desired size, starting at the edge, start cutting out your scones.

You won’t be able to use all the dough in one go, you will end up with straggler bits that don’t fit into your cutter. Gather up all the scrap bits and knead them into a ball of dough…

Roll out the dough, and start cutting out scones with the cutter again. Waste not, want not!

8. Place the scones on a baking tray lightly sprinkled with flour to keep from sticking and bake for 12 minutes. You can brush buttermilk on top and sprinkle with sugar before baking if desired.

If you have scrap bits that don’t fit into the cookie cutter, you can always roll the leftovers into a ball and bake this. This could be your first taster scone!

Once the tops are golden brown and still soft to the touch but springy, they’re ready to be eaten.
Et voilà!

Just make sure you let them cool for a bit though so you don’t burn yourself!

Have you tried this recipe before or do you have a favourite scone recipe? Have you made any modifications to this recipe to suit your own preferred way of making scones? Let me know how you get on with this recipe if you do use it!

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