These buttermilk scones are probably the quickest, easiest and perhaps cheapest recipe we’ve featured in our Cakes & Bakes series. 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! If the dough feels a little sticky (some buttermilk can be thicker or thinner in consistency than others) add a little more flour. Similarly, if the dough feels too hard, add a little more buttermilk (or milk if you’ve already used all the buttermilk).
Buttermilk 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.
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Buttermilk scones
Ingredients
- 250 g self-raising flour
- 250 g buttermilk
- pinch of salt
Instructions
- Preheat the oven to 225ºC/440ºF/gas mark 7
- Line a large oven tray with parchment paper and set aside
- Mix the flour and salt in a mixing bowl
- Reserve about 2tbs of the buttermilk before adding the rest to the flour
- Bring together to form quite a wet dough, trying not to mix or knead too much
- Flour a work surface well before gently rolling the dough to about 2cm thick
- Form rounds using a medium-sized cookie/pastry cutter
- Place the rounds on the baking tray leaving a little space between
- Brush the top of each with the reserved buttermilk
- Bake for 12-15 minutes or until the tops have turned a light golden brown
- Allow to cool for a few minutes on a wire rack
- Serve while still warm
