Sunday, 14 August 2011

Recipe XXI - Buttermilk Scones

Although the making of these did not provide many truly good photogenic moments, the results were most satisfying. This is a particularly simple recipe, and took less than an hour from beginning to end.

300g self-raising flour + extra for kneading
60g COLD butter in blocks + extra for the greasing the baking tray
45g caster sugar
1 teaspoon baking powder
300ml buttermilk
A drop of milk for glazing
A handful of sultanas and/or raisins

Warm the oven to about 220°C.
Whilst it is heating up, take the flour, butter, baking powder and sugar, and work them into a crumbly consistency.

Add the raisins and the buttermilk, and mix it in vigorously until the whole thing becomes a doughy mixture. If it is still runny, add more flour until the mixture does not fall off a spoon.

Take your baking tray and grease it with some butter. Then take a large spoonful of your mixture and flick it onto the baking tray. Feel free to make adjustments to its shape. I didn't, but it is just a matter of preference.
Again, as a matter of preference, you may want to glaze the surface of the scones before baking, but I didn't.

Put the baking tray in the oven for 15 to 20 minutes or until golden brown.

As usual, serve with butter or whipped cream and jam. Enjoy!

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