Quintessentially British Buttermilk Scones

Quintessentially British Buttermilk Scones

Time: 30 minutes | Serves: 10-12 | Source: BBC Good Food

Afternoon tea just wouldn't be the same without warm scones straight from the oven

Ingredients

  • 450g self-raising flour
  • 1/4 tsp salt
  • 100g cold butter, diced
  • 85g golden caster sugar
  • 284ml buttermilk
  • 2 tsp vanilla extrace
  • a splash of milk

1. Heat oven to 220C

2. Put the flour, salt and butter into a food processor and pulse until you cannot feel any lumps of butter (or rub in butter with fingers). Pulse in the sugar.

3. Gently warm the buttermilk (do not throw away the pot) and vanilla in a microwave or pan. Using your largest bowl, quickly tip in some of the flour mix, followed by some of the buttermilk mix, repeating until everything is in the bowl. Use a knife to quickly mix together to form a dough. Do not over-mix it!

4. Tip onto a floured surface and lightly bring together with your hands a couple of times. Press out gently to about 4cm thick and stamp out rounds with a 6cm or 7cm cutter.

5. Add a splash of milk into the buttermilk pot, then use to glaze the top of each scone.

6. Bake for 10-12 mins until golden and well risen. Eat them warm, room temparature or freeze then reheat them for a treat for later!