These buttermilk scones are probably the quickest, easiest and perhaps cheapest recipe we’ve featured on Cakes & Bakes.
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.
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!
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.
- 100g/3½oz unsalted butter, softened
- 25g/1oz icing sugar
- 1tsp vanilla extract
- 100g/3½oz plain flour
- 1tsp cornflour
- ¼tsp baking powder
- 100g/3½oz milk chocolate, chopped
- Preheat the oven to 170°C/325°F/Gas mark 3
- Tip the butter and sugar into the bowl of a free-standing mixer and beat until pale and light
- Add the vanilla extract and mix again
- Sift the flour, cornflour and baking powder into the bowl and mix until smooth and thoroughly combined
- 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
- Remove from the oven and cool on the baking trays for 5 minutes
- Transfer the cookies to a wire rack until completely cold
- 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
- Remove from the heat and stir until smooth
- Dip both ends of the Viennese fingers into the chocolate and leave to set on baking parchment