Recipe by Annabelle White
Making a batch of scones does not have to be scary – forget rock hard tragic numbers – these buttermilk scones are light and fabulous – you will love them!
Buttermilk is available in the dairy section of your supermarket.
Makes 15 scones
- 3 cups self-raising flour (always use a good flour – like Champion)
- pinch of salt
- 1 Tsp baking powder
- 80g very cold (from freezer) butter
- 1 1/2 – 1 3/4 cups buttermilk (adjust to moist)
- 1 cup dried fruit (craisins, currants, sultanas, raisins and thinly chopped dried apricots work well)
- Preheat the oven to 200 deg C fan bake.
- Sift the flour, baking powder, salt in a bowl and grate in butter and with clean hands work the butter into the flour until the mixture is fully integrated and resembles fine breadcrumbs you are ready to add the buttermilk.
- Shake the buttermilk. With a knife add the buttermilk, with the dried fruit. Keep the mixture wet.
- Add more buttermilk if necessary. Use a knife to mix.
- Place the mixture on a floured bench and gently pat out into shape with a quick knead (about 3 pats only) and cut into pieces and place on a baking tray, close together
- Bake at 200 deg C fan bake for 10-15 minutes or until golden or you can simply spoon out and place onto tray – DO NOT OVER WORK
- If the mix is too wet for you to work easily – simply add a little flour, if you are getting more confident go with them slightly wetter, you can always add another drop of buttermilk.
- Once they are coloured they are done! Serve with butter, a good jam and whipped cream.
- Don’t use the food processor for this recipe – make the scones by hand- it produces a better result.
- Have the mix slightly wetter than you would think is normal – it should be borderline “I think I need more flour” stage rather than dry but you do need to cut and handle easily
- Fan bake does work best with scones – we tried baking scones using traditional and fan bake and the fan bake works best – but a good hot oven… whatever you have!
- Place the scones on the tray fairly close together if they “join up” in the baking process you will have a very moist scone and softer on the side.
- Have buttermilk on hand in the fridge – it has a long fridge life and you can use it even 2-3 weeks past the best by date without any problem in a good cold fridge.
- Use a knife and turn the bowl to mix the liquid with the flour – saves over-working the gluten in the mix. This will produce a lighter scone.