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Buttermilk Scones
Traditionally baked using plain flour, buttermilk, a touch of sugar and bicarbonate of soda. Perfect for afternoon tea, serve warm scones with butter or cream and jam. Alternatively, serve buttermilk scones with cheddar and pickle.
Ingredients
- 300g Wessex Mill Plain White Flour
- 3 tbsp caster sugar
- 1 tsp bicarbonate of soda
- 300g buttermilk
- plus flour, for dusting
- plus milk, for brushing
Equipment
- 1 x large baking tray
- 1 x 5-6cm/2-2¼ inch cookie cutter
- 2 x mixing bowls
Method
220˚C, Fan 200˚C, 425˚F, Gas 7
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Pre-heat the oven.
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Dust a large baking tray with flour or insert a baking liner.
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Measure the flour, sugar and bicarbonate of soda into a mixing bowl, stir to combine and sieve into another mixing bowl.
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Add the buttermilk to the bowl and stir to form a ball of soft slightly sticky dough.
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Dust the work top liberally with flour and tip the ball of dough onto the middle.
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Dust the dough with flour and gently flatten it with your hands to 3-4cm/1¼-1½” thick.
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Press a 5-6cm/2-2¼ inch round cookie cutter or upturned coffee cup into the dough to cut out circles.
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Gather the off-cuts into a ball of dough, gently flatten and cut out further circles.
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Lift the dough circles onto the prepared baking tray and brush the top of the scones with some milk.
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Bake for 12-15 minutes until golden brown.
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Transfer the scones to a wire rack to cool.
