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–+ servings
3 scones on a plate with jam and clotted cream

Scones with Buttermilk

Safira
Scones 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.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 20 minutes
Total Time 40 minutes
Course Afternoon tea, Baking, Baking/Dessert, Sides, snacks, Teatime
Cuisine british
Servings 12
Calories 234 kcal

Ingredients
  

Dry Ingredients

  • 450 g Plain Flour
  • Pinch Salt
  • 1 tbsp Baking Powder
  • 85 g Caster Sugar

Wet Ingredients

  • 100 g Butter Cold
  • 50 g Buttermilk
  • 220 g Creme Fraiche
  • 1 tbsp Lemon Juice
  • 1 tsp 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.

Notes

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. 

Nutrition

Calories: 234kcalCarbohydrates: 37gProtein: 4gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 35mgSodium: 171mgPotassium: 51mgFiber: 1gSugar: 8gVitamin A: 237IUVitamin C: 1mgCalcium: 73mgIron: 2mg
Keyword afternoontea, British Scones, TEatime
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