Buttermilk Fluffy Scones
What’s better on a Sunday morning with the family than fresh made scones! I love making these for when my husband has meetings (he works from home) too because a) I haven’t met a person yet who doesn’t like scones and b) they are quick and easy to whip to feed a crowd.
I love making jam to go on top of these, nothing beats fresh whipped cream and jam on a freshly baked scone.
I has also strained the jam and added the jelly to the cream to get a berry flavoured cream without seeds which goes down a treat.
Who are you sharing your scones with? Do you have any topping secrets to share? #datewithmykitchen
Servings
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Ingredients
Amount
Ingredient
3 1/2
cup
All purpose flour
3
tsp
Baking powder
2
tbsp
Caster sugar
1
Tiny pinch of salt
60
gm
Butter
1 1/2
cup
Buttermilk
Method
1.Preheat oven to 220°C/200°C fan-forced. Grease and flour a 8cm-deep, 19cm (base) square cake pan.
2.Place flour, baking powder, sugar and a pinch of salt in a large bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
3.Make a well in the centre. Add buttermilk. Using a flat-bladed knife, stir until dough almost comes together. Place on a lightly floured surface.
4.Knead gently until dough only just comes together. Handle your dough lightly to retain the air. Press out to a 3cm-thick round.Dip a knife into flour and slice into 16 pieces.
5.Place scones, touching, in prepared pan. Bake for 15 to 17 minutes or until light golden and hollow when tapped on top. Serve with jam and cream.
Preheat oven to 220°C/200°C fan-forced. Grease and flour a 8cm-deep, 19cm (base) square cake pan.
Place flour, baking powder, sugar and a pinch of salt in a large bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
Make a well in the centre. Add buttermilk. Using a flat-bladed knife, stir until dough almost comes together. Place on a lightly floured surface.
Knead gently until dough only just comes together. Handle your dough lightly to retain the air. Press out to a 3cm-thick round.Dip a knife into flour and slice into 16 pieces.
Place scones, touching, in prepared pan. Bake for 15 to 17 minutes or until light golden and hollow when tapped on top. Serve with jam and cream.