Cakes & Bakes: Buttermilk scones

'Cakes & Bakes' blog post banner

Home made buttermilk scones | H is for Home

These buttermilk scones are probably the quickest, easiest and perhaps cheapest recipe we’ve featured on Cakes & Bakes.

Buttermilk scones ingredients | H is for Home

There are only 2 ingredients; self-raising flour and buttermilk… Three, if you count the pinch of salt. And they take less than half an hour to make; from getting the ingredients out of the cupboard, to taking the scones out of the oven.

Buttermilk scones being cut and shaped | H is for Home

It’s a great beginner’s recipe or something to make with the kids. All you need is equal weights of flour and milk – simple to remember!

Scones being glazed with buttermilk | H is for Home

The scones make a great afternoon snack that can be put together in almost the same time as it might take to make a sandwich. Have them savoury with thin slices of sharp cheddar cheese, or go sweet with a fruit jam and clotted cream.

Home made buttermilk scones with cheese and a mug of tea | H is for Home

Pin the recipe for later.

Viennese fingers
Ingredients
  1. 100g/3½oz unsalted butter, softened
  2. 25g/1oz icing sugar
  3. 1tsp vanilla extract
  4. 100g/3½oz plain flour
  5. 1tsp cornflour
  6. ¼tsp baking powder
  7. 100g/3½oz milk chocolate, choppedHome-made Viennese fingers ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Preheat the oven to 170°C/325°F/Gas mark 3
  2. Tip the butter and sugar into the bowl of a free-standing mixer and beat until pale and light
  3. Add the vanilla extract and mix again
  4. Sift the flour, cornflour and baking powder into the bowl and mix until smooth and thoroughly combined
  5. Spoon the dough into a piping bag fitted with a medium star nozzle and pipe 5cm-long fingers onto the prepared baking tray. Bake on the middle shelf of the preheated oven for 10-15 minutes until pale golden
  6. Remove from the oven and cool on the baking trays for 5 minutes
  7. Transfer the cookies to a wire rack until completely cold
  8. Tip the milk chocolate into a heatproof bowl and melt either in the microwave on a low setting or over a pan of barely simmering water
  9. Remove from the heat and stir until smooth
  10. Dip both ends of the Viennese fingers into the chocolate and leave to set on baking parchment
Print
Adapted from A Passion for Baking
H is for Home Harbinger http://hisforhomeblog.com/