Summer wouldn’t be summer without a cream tea – scones, clotted cream and fresh strawberries accompanied by a pot of tea. We enjoy one often and a particular sweet we both settle on is scones. Of course, clotted cream and strawberries are delicious with them but I also enjoy eating them on their own. They aren’t overly sweet and I find that strangely comforting. Size seems to matter with scones, you often find boulder sized specimens but with size tends to come a ghastly aftertaste of bicarb. I can’t stand it! So I’ve found ways to make my scones rise without the lingering foulness in the mouth.
This recipe for buttermilk scones, relies on self-raising flour, buttermilk and proper technique for making them nice and tall. The flour has a tad raising agent in it so you need not add any extra, the buttermilk reacts with the bicarb in the flour making the baked good rise and if your light with your hands when patting the dough out, you’ll have a light scone too. Fresh, homemade scones are an utter delight. I love mine with lashings of clotted cream and a nice berry jam, wonderfully scrumptious!
- 300 grams Self raising flour
- 1/4 teaspoon Maldon sea salt
- 3 tablespoons Caster sugar
- 75 grams Unsalted butter cold and cubed
- 200 ml Buttermilk
- 1 Egg beaten
To Serve (your choice between the strawberries or jam)
- 1 tub Clotted cream
- 1 punnet Fresh strawberries
- 1 pot Jam
Pre-heat the oven to 180C and line a large baking tray with parchment paper. Set aside.
In a large mixing bowl stir together the flour, salt and sugar. Add the cold, cubed butter and using your fingertips lightly rub the butter into the flour until breadcrumbs have formed.
Make a well in the centre and pour in the buttermilk. Using a knife, work the buttermilk into the dry mixture until a dough forms. Gently turn out onto a lightly floured surface and flatted the dough out, 2 inches thick. Using a 7cm fluted cookie cutter, cut out the scones and place them in the tray, reworking any left over dough and cutting out more.
Brush the tops with the egg and bake for 20-25 minutes, or until puffed up and golden brown. Leave to cool on a wire rack.
- Recipe adapted from Waitrose Magazine, June 2012.
- Best served on the day made, otherwise they will keep for 2 days.
- Store in a cake tin with a tight lid.
- Keep in a cool, dry place away from direct sunlight.