Do you have a fun tea party planned or want to spoil your friends and family with a great breakfast or brunch snack? Look no further than these fluffy Golden Buttermilk Scones. They are extra tasty due to the addition of buttermilk and are the perfect vessel for any of your favourite toppings. Scones might have originated in the UK but they are enjoyed with a hot cup of tea or coffee all around the world.
Making your own scones is a very rewarding practice and every baker has their favourite scone recipe just like this one will become. Don’t over-mix the batter for kneading and the dough is quite wet, but don’t add more flour. You want these Golden Buttermilk Scones to be flaky and crumbly so don’t push it together too much when forming. Enjoy them with something sweet like fruit and cream or just add some butter for the best results. You can even go savoury with bacon bits or have them plain on their own. They are so good, whatever you put on them will be perfect.
Crumbly and perfect, these fluffy Golden Buttermilk Scones have you covered with your favourite cup of tea or coffee. Best enjoyed straight out of the oven.
Golden Buttermilk Scones Recipe
Course: Breakfast, SnacksCuisine: GlobalDifficulty: Easy
450 g self-raising flour
2 teaspoons baking powder
75 g cold butter
50 g sugar (or substitute with sweetener)
2 large eggs
225 ml buttermilk
Preheat oven to 220°C / 428°F.Prepare baking sheets with Cook & Spray and line out with baking paper.Sift the flour and baking powder in a bowl. Cut in the cold butter and rub it in until the mixture resembles fine bread crumbs.Stir in the sugar. Beat the eggs together and the buttermilk. Save about 2 tablespoons in a cup for later.Add the egg mixture to the dry ingredients.Stir together with a spatula, then when it’s roughly combined, place on the counter.Scatter some flour on the work surface and turn the dough onto it. Sprinkle the dough with a little bit of flour and then gently knead the dough until it is a little smoother.The mixture will be wet but resist the urge to add too much excess flour, since this will make the scones dry. Flatten the dough to a thickness of 3 to 4 cm. Use a cookie cutter or drinking glass with a sharp edge to cut circles, lift out and place on prepared baking sheet. Be careful not to twist the cutter at all when cutting the circles. Push straight down, otherwise, the scones won’t rise well. Repeat the process. Gently push the dough together, knead, flatten and cut out more scones.Arrange the scones on the prepared baking sheet, not too close together. Brush the top of the scones with the reserved beaten egg mixture.Bake for 10 – 15 minutes until well risen and golden on top.Transfer to wire rack and leave to cool slightly.
Serve with your favourite jam and cream (image: homemade diabetic tomato jam).
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