Light & tender Homemade Buttermilk Scones made from scratch in just 20 minutes ! Afternoon tea wouldn’t be complete without a batch of warm scones fresh from the oven.
I finally got around to find time for baking again. Last Friday was National Cream Tea Day and I made a batch of Buttermilk Scones to join in with #TwitterBakeAlong run by Jackie and Rob. Homemade Buttermilk Scones are quick and easy to make so they’re the perfect choice when time is short and you need almost instant results because you fancy a sweet treat but the cake cupboard is bare.
Make a batch of scones and pop them in the oven – 12 minutes later you’ve got warm scones ready to eat. Simply split open and spread with butter. Delicious any time of day, we’ve even been known to have them for breakfast.
Photos are from the last visit to the Kitchen Shed in France, fond memories.
For an extra special treat though, try them in a tradional cream tea with rich and decadent clotted cream (recipe coming soon) I’ll leave it up to you whether you put the jam or cream on first.
Buttermilk and light handling are the key to success with scones. You can substitute half yoghurt and half milk if you can’t get hold of buttermilk. There’s no need to use a mixer, your hands and a bowl are all that’s required. You don’t even need a rolling pin, just a gentle pressing of the dough with your hands does the job. Sultanas aren’t a traditional addition to a scone dough but I’ve included them as an optional ingredient -we love them.
Half yoghurt and half milk can be substituted for buttermilk.
Sultanas are an optional addition as traditionally scones served at afternoon tea are plain.
Homemade Buttermilk Scones freeze well.
Homemade Buttermilk Scones
- Mixing Bowl
- Pastry / Cookie Cutter
- Pastry brush
- Baking sheet
- 450 grams self raising flour
- 1/2 tsp Bicarbonate of Soda
- A pinch salt
- 175 grams butter diced and at room temperature
- 4 tbsp caster sugar
- 6 tbsp buttermilk can be substituted with half milk and half yoghurt
- 1 egg beaten
- milk or egg wash
- 100 grams sultanas Optional
- Sift the flour, bicarb and salt into a large mixing bowl.
- Using your fingertips, rub the fat into the flour until the mixture resembles breadcrumbs.
- Add sugar and stir with a spatula.
- Add sultanas if using and stir again.
- Form a well in the centre of the mix with your spatula.
- In a small bowl beat the egg and buttermilk (or yoghurt and milk) and pour into the centre of your scone mixture.
- Quickly pull the mix together - I tend to start mixing with the spatula and then go in with my hands to form the mixture into a ball.
- The scone dough should be slightly sticky and soft. Add a little extra buttermilk if you find the dough a little dry.
- Keep mixing to the absolute minimum.
- Turn your dough onto a floured board.
- Pat out your dough gently, maintaining a thick dough of 2.5 cm (1 inch)
- Cut out your scones using a circular pastry/cookie cutter. Push down your cutter quickly using the palm of your hand and don't twist the cutter.
- For large scones use a 70 mm (2 ¾ ins) cutter or 58 mm (2 ¼ ins) for smaller scones.
- Bring the trimmings back together and cut the rest of your scones. Don't over work or you will end up with tough scones.
- Place your scones onto a greased baking tray.
- Brush the tops of your scones with milk or egg wash.
- Bake in the oven for 15 minutes (large) or 12 minutes (standard) until golden brown.
- Cool on a wire rack.
- Serve with jam and cream or butter.
Kitchen Shed Tips:
- For the perfect soft scone, keep mixing to the minimum.Scones are best eaten the same day, freeze any leftovers.
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Pin Homemade Buttermilk Scones for later:
How about making your own Homemade Clotted Cream to complete your afternoon tea? Recipe here.