Buttermilk scones

Raisins

These are adapted from the Peyton & Byrne British Baking cookbook.

240g self raising flour
2 tsp baking powder
25g caster sugar
pinch salt
60g chilled unsalted butter
160ml buttermilk (or 100ml milk, 80ml plain yoghurt)
60g sultanas (optional)
milk for glaze

Preheat oven to 170c.  Line or grease a baking tray. 

Blitz flour, baking powder, sugar, salt and butter in food processor for 30 seconds until fine.  (or gently cut up butter into everything else, then blend with fingertips until it resembles breadcrumbs).  Add sultanas if using.

Carefully stir in buttermilk or milk/yoghurt combo with a knife until it comes together as a dough.

Flour a surface and pat the dough into an oblong which is about 2cm thick.  Cut into even sized squares – 8 or 12, and brush with milk.  Bake for 15-25 mins until light brown on top.

Serve with jam & cream.

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