I had never tried or tasted a scone before today, hard to believe at my age. But today for breakfast I decided to make some as I had all the ingredients at home.
So I made them, they were super easy to make. I served them up with my own Apple and Blueberry Jam and some whipped cream, they were lovely.
I will definitely make these again, as they were gone very quickly, but I will try one more recipe shortly (Lemonade Scones) to see which is better. But definitely worth a go on a Sunday morning for breakfast or a Sunday afternoon treat.
So I made them, they were super easy to make. I served them up with my own Apple and Blueberry Jam and some whipped cream, they were lovely.
I will definitely make these again, as they were gone very quickly, but I will try one more recipe shortly (Lemonade Scones) to see which is better. But definitely worth a go on a Sunday morning for breakfast or a Sunday afternoon treat.
Recipe
Original recipe can be found at www.taste.com.au
Makes 12 scones
2 cups self raising flour
1 tablespoon caster sugar
Pinch of salt
60g unsalted butter, chilled, chopped
3/4 cup buttermilk
Extra buttermilk, for brushing
Jam and Whipped Cream to serve
Preheat oven to 220C/200C fan forced. Position you oven rack in the top half of the oven. Line a baking tray with baking paper.
Sift flour, sugar and salt into a mixing bowl. Using fingertips, rub the butter into the flour mixture until the mixture resembles fine breadcrumbs.
Make a well in the centre of the mixture. Add the buttermilk. Using a flat bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface (I love pastry mats). Knead gently until just smooth.
Using a lightly floured rolling pin, gently roll the dough out until 2cm thick. Using a 6cm round cutter, cut out scones. Press leftover dough together, repeat to make 12 scones.
Place scones, just touching, on your prepared tray. Brush with buttermilk. Bake for 12-15 minutes or until golden and hollow when tapped on top.
Serve with Jam and Cream.
Makes 12 scones
2 cups self raising flour
1 tablespoon caster sugar
Pinch of salt
60g unsalted butter, chilled, chopped
3/4 cup buttermilk
Extra buttermilk, for brushing
Jam and Whipped Cream to serve
Preheat oven to 220C/200C fan forced. Position you oven rack in the top half of the oven. Line a baking tray with baking paper.
Sift flour, sugar and salt into a mixing bowl. Using fingertips, rub the butter into the flour mixture until the mixture resembles fine breadcrumbs.
Make a well in the centre of the mixture. Add the buttermilk. Using a flat bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface (I love pastry mats). Knead gently until just smooth.
Using a lightly floured rolling pin, gently roll the dough out until 2cm thick. Using a 6cm round cutter, cut out scones. Press leftover dough together, repeat to make 12 scones.
Place scones, just touching, on your prepared tray. Brush with buttermilk. Bake for 12-15 minutes or until golden and hollow when tapped on top.
Serve with Jam and Cream.
Enjoy!
To save the recipe to your favourites go www.whatscookingella.com/buttermilk-scones.html
Pin it: www.pinterest.com.au/pin/399413060711639523/
Pin it: www.pinterest.com.au/pin/399413060711639523/
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