Classic Scones- Plain Scones- Buttermilk Scones
My Nana is English, My Pop and her migrated over to Australia with my Dad and Uncle in about 1965. And although she has been living in Australia for 50 years, she is still very English, and I have very fond memories of sleepovers at their house and my Nana teaching me how to make scones. Scones are important to me and always will be. I don’t know anyone who doesn’t like a fresh scone with jam and cream. My dad is also a great scone maker, he uses the popular lemonade and cream recipe- but i don’t always have those ingredients handy so i think this recipe is the best- plus i think these ones stay soft for longer.
This recipe comes from Margaret Fulton- an Australian Baking Icon.
Secrets to great scones:
Make sure you sift the flour.
Rub the butter into the flour very thoroughly until fine breadcrumbs form.
Use a HOT Oven, make sure it is well preheated.
Do not overmix, mix only until just combined- then only knead as lightly as possible- or avoid kneading all together and just pat the mixture -and then roll out gently.
Dip cutter into flour in between each scone cut-out to avoid the cutter sticking. Press straight down with the cutter (avoid twisting it).
Place scones close together on the oven, it’s ok if they stick together, it helps them rise and they’re easy to pull apart once baked. If you have a baking dish with sides- use it- it will help them rise.
Serve fresh out of the oven.
Cover with a tea towel to avoid them drying out- this will also keep them warm for a while. Scones are great to freeze- this is much better than letting them go stale.
This recipe if better than the popular lemonade and cream recipe in my opinion, they last longer and are fluffier.
I would call these scones Buttermilk, except you don’t need buttermilk. 1 cup of milk with 1 teaspoon of white vinegar is the equivalent of buttermilk.
- 3 Cups Self Raising Flour
- 1 teaspoon salt
- 60 grams Unsalted Butter, room temperature, cut into small cubes
- 1 cup Buttermilk (or 1 cup milk with 1 teaspoon white vinegar mixed in).
- 2 Tablespoons extra milk for glazing
- Preheat the oven to 210 degrees Celsius Fan Forced
- Sift the Flour and salt into a large mixing bowl.
- Rub the butter into the flour either using your fingertips or a pastry blender until the mixture resembles fine crumbs.
- Make a well in the centre of the mixture, pour in the buttermilk and stir until just combined.
- Tip out dough onto well floured surface, scatter some flour over the top and pat into shape until dough is not sticky. Try to avoid kneading.
- Gently roll out dough until about 2cm thick.
- Use scone or round cutter of desired size to cut out scones, making sure to dip cutting edge into flour between each scone, and to cut only by pressing straight down.
- Place scones touching together on a tray (preferably a tray with sides) and then lightly brush the top of each one with milk using a pastry brush.
- Bake in preheated oven for 10-15 minutes until cooked and golden brown on top.
- Serve warm, keep covered in a tea towel to avoid drying out.