Scones always taste better, in my opinion, when made with buttermilk. This is my recipe tweaked over the years and they rise so well.
Ingredients:
450g plain flour
7.5ml in other words 1 and a half teaspoon of baking powder
75g salted butter
150g strong cheddar cheese
1tspn of mustard
284ml carton of buttermilk
2 eggs beaten
- Preheat oven to 220 degrees C or 200 degrees C fan
- Get your baking tray and line with a sheet of grease proof baking parchment.
- Measure out the flour and baking powder in a bowl. Mix well.
- Add the butter and rub into the flour until it forms a texture like breadcrumbs.
- Stir in the cheese.
- In another bowl add the buttermilk, eggs and mustard. Whisk together.
- Mix the wet mix into the dry to form a dough.
- Lightly sprinkle a clean work surface with flour. Knead the dough until soft and smooth.
- Now roll out the dough so it's about 2cm thick.
- Use your cutters to cut out your scones but a tip would be not to twist your cutter. Straight down, straight up.
- Put them in the fridge for 15 to 30 minutes.
- You can brush them with egg yolk first but this is optional... then put in your oven for 10 minutes or until golden brown.
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