Scones with Buttermilk make the BEST afternoon tea treat. I love them and always have. These scones are soft, fluffy, delicious and comforting. Obviously they are best served with a wedge of clotted cream and jam.
The BEST Scones
I love Scones. Be they sweet or savoury, to me they make the perfect afternoon treat.
I know that scones can sometimes be dry and cardboard like.. until the sweet relief of a raisin comes and saves you.
These though are crumbly on the outside, soft, moist, buttery and so good! Also..no raisins in this recipe. Although I love raisin scones too. 🙂
Ingredients in Scones
There are few ingredients needed for this recipe:
- Plain Flour: 450g, but you will need extra for your work surface and your hands.
- Caster Sugar: You can use Light Brown Sugar too.
- Baking Powder: For a little lift.
- Salt: Balances flavour.
- Butter: Adds flavour, gives those gorgeous crisp edges, and a little rise.
- Buttermilk: Makes for soft lifted creamy scones.
- Lemon Juice and Vanilla: Adds flavor, lift, and structure.
How to Make Scones
Mix the dry ingredients together in a large bowl.
Mix in butter to form bread crumbs. Work as little as possible. If you are not using a stand mixer, use fridge cold butter.
Whisk the wet ingredients together in a small bowl.
Add Buttermilk mixture into the dry ingredients in a stand mixer. I do this for about 20 seconds. You can use your hands or a spoon to do this if you prefer. Then bring together with your hands very gently. It will look scraggly but that is fine.
Empty out onto a floured surface and bring together gently and quickly to form a smooth dough. Leave to rest for 20 minutes.
Roll into 1 inch thick disk and cut out into 5 - 6 cm rounds.
Brush with Egg Wash.
Bake for 13 - 15 minutes.
Place a cloth over them when they are fresh out of the oven and leave for 10 minutes.
Serve with clotted cream and jam.
Top Tips and FAQ'S
Butter - I use cold butter but not fridge cold butter in this recipe but if you are using your hands rather then a stand mixer, this becomes even more important!
Creme Fraiche or Buttermilk: These add so much flavour and lift and creaminess!
Handle as little as possible - To avoid tough scones.
Leave to rest - I do this with many bakes but it is an optional step.
How to Freeze Scones
Freeze Before Baking: Freeze scone rounds on a baking tray for 1 hour and then decant into a freezer friendly bag. To bake - thaw overnight and bake as above or to freeze from frozen, bake dvnlkdnvklfl Freeze After Baking: Freeze the baked and cooled scones. I usually freeze in a freezer friendly bag. To thaw, leave out for a few hours or overnight in the fridge. Warm in the microwave for 30 seconds or on a baking tray at 150 C/Gas Mark 2 for 10 minutes.
Variations
Add your favourite flavours, such as chocolate chips, dried fruits, roasted nuts, spices such as cinnamon and cardamom.
Caramelised White Chocolate and Passion Fruit Cake
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Scones with Buttermilk
Ingredients
Dry Ingredients
- 450 g Plain Flour
- Pinch Salt
- 1 tablespoon Baking Powder
- 85 g Caster Sugar
Wet Ingredients
- 100 g Butter Cold
- 50 g Buttermilk
- 220 g Creme Fraiche
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla Paste
- 1 Egg Yolk Whisked
Instructions
- Mix the dry ingredients together in a large bowl.
- Mix in butter to form bread crumbs. Work as little as possible. I do this in a stand mixer and it takes 1 - 2 minutes max. It will take the same length of time with hands.
- Whisk Buttermilk, Creme Fraiche, Lemon Juice and Vanilla Paste together in a bowl.
- Add Buttermilk mixture into the dry ingredients in a stand mixer. I do this for about 20 seconds. You can use your hands or a spoon to do this if you prefer. Then bring together with your hands very gently. It will look scraggly but that is fine.
- Empty out onto a floured surface and bring together gently and quickly to form a smooth dough. Leave to rest for 20 minutes.
- Roll into a 1 inch thick disk and cut out into 5 - 6 cm rounds.
- Brush with Egg Yolk.
- Bake for 13 - 15 minutes. Place a cloth over them when they are fresh out of the oven and leave for 10 minutes to steam. Serve warm with Clotted Cream and Jam.
Leave a Reply