buttermilk scones

It is important not to over mix the dough-or the texture will be heavy.  You can added dried, fresh or frozen fruit of choice to the dough.

Makes 10 cook at 180 for about 30 minutes

600g Flour (or use 600g self raising flour and leave out the baking powder)
1.5 tsp baking powder
100 g caster sugar
150g butter at room temperature
335ml buttermilk approx
2 large eggs


Add liquid ingredients including the eggs together.

Rub the butter into flour, sugar and baking powder until the mix resembles fine sand.

dry ingredients

rub in the butter

Make a well in the centre and add the liquid ingredients.  Combine in the bowl then turn out on to a floured surface.

add the liquid ingredients

turn out on to a lighlty floured surface

Knead gently until smooth, then roll to a thickness of about 3.5 -4cm thickness, cut out with round cutter (if the cutter sticks, dip it in some flour first) or cut into squares.

Place on tray and refrigerate for about an hour (they can be cooked straight away but keep a better shape if you refrigerate before baking) before brushing with eggwash or milk and sprinkling with brown sugar and cooking at 180C preheated for about 30 minutes

scones ready to bake

baked scone

You can check the scones are done by gently tearing open one scone-if it still looks doughy in the centre return to the oven.

Serve with cream and jam or warm with butter.