Tried and Tested Scones
The classic recipes always seem to be the ones that stand out and show off. When a recipe calls for simple and pantry staple-like ingredients, I suddenly have this feeling that it’s going to be a good one! These traditional sweet buttermilk scones are so easy to make and we are here for the easy and no fuss recipes, am I right?
The classic scone is such a simple, yet comforting recipe and we have enjoyed these cute treats at many a Tea Party. The fire ingredient here is the buttermilk! it adds the soft, crumbly texture and makes the dough a complete pleasure to work with! This recipe will show you a faster way to make these lovely scones and of course the you make them by hand as well.
The one reason I love this recipe so much is that everything happens in one food processor. You can also make these scones by hand. I think that this may bring out a more crumbly scone, if I am being honest. However, for those of us that don’t necessarily have the time, I wanted to give you this option too.
I hope you enjoy this recipe and please leave me a comment/rate the recipe if you do.
Bon Appetit,
Zorah
How to get the best traditional sweet buttermilk scones:
- Always make sure your butter is cold! Don’t let it stand on your kitchen counter while preparing the rest of the ingredients. Leave it in the fridge and just as you’re about to use it, take it out.
- Cut the butter into smaller more usable cubes. This helps you while crumbling it into the flour and the food processor (if you use this method). It helps to properly disperse the butter without it getting stuck.
- Keep the buttermilk chilled as well, this helps to combine the dry and wet ingredients together.
- Make sure your dough is 2-3cm thick to get a nice rise in your scone. Short flat ones will occur if you roll your dough too thin.
- Use a 6cm cookie cutter or a glass that you have at home to create the round circled scones.
Traditional Sweet Buttermilk Scones
Course: DessertCuisine: AmericanDifficulty: Easy9-10
servings15
minutes11
minutes26
minutesThese classic buttermilk scones are a must have for any afternoon tea. They are super easy to make and take under 30 minutes to be baked and ready to eat.
Ingredients
2 cup of self-raising flour
1 1/2 tbsp. caster sugar
60g butter-cold and cubed
3/4 cup buttermilk
1/3 tsp. salt
1/2 tsp. cinnamon powder
Egg wash/buttermilk for brushing
2 tbsp. sugar to sprinkle on top (optional)
Directions
- Sift together the flour, salt, cinnamon, and caster sugar and place in a food processor with a blade attachment (or, place in a bowl).
- Then add the cubed butter to the food processor and blitz for 10-2- seconds until the butter has fully combined into the flour mixture and turns a cream/yellow colour. If you’re doing it by hand, press the butter and flour between your fingertips until all the butter is combined.
- Add the buttermilk to the food processor and blitz for 10 seconds until you see the dough come together, alternatively, stir the buttermilk in using a wooden spoon or in your mixer with a creaming/dough attachment.
- Preheat your oven to 200 degrees C.
- As soon as the dough comes together, turn onto a floured surface and and knead until smooth (about 5 minutes). The dough should be soft and pliable and not hard.
- Roll the dough out to about 2-3cm in height and use a round cookie cutter/glass (roughly 6cm) to cut out circles to create the scone.
- Place the scones on a baking tray, lined with baking paper. Brush with the egg wash or use the buttermilk and sprinkle sugar on top for extra crunch!
- Bake for 13-15 minutes and once the tops are browned a little and the bottoms are brown too, you’ll know they’re done.
