Buttermilk Scones
Enjoy flaky, buttery scones topped with fluffy whipped cream and jam.
Servings: 10 scones
Equipment
- round medium cutter
Ingredients
- 350 grams plain white flour
- 2 teaspoons baking powder
- 85 grams butter cubed, cold
- 80 grams cane sugar
- 170 grams buttermilk or kefir
- 1 egg (for the egg-wash)
Instructions
- Preheat the oven to 180°C (356°F) fan.
- Mix the flour, baking powder, and sugar in a medium bowl.
- Add the butter and use your fingers to rub it into the flour mixture.
- Pour in the buttermilk and knead for 2 minutes in the bowl or on a floured work surface.
- Roll out the dough on parchment paper until it's about 2-3 cm (one inch) thick.
- Cut out the scones with the round cutter.
- Gather the dough scraps and repeat. Aim for about 10 scones.
- Stick the unbaked scones in the fridge for 20-30 minutes.
- Arrange the scones on a lined baking sheet.
- Brush with tops of the scones with egg wash.
- Bake for about 15 minutes until golden brown on the top and bottom.
- Serve with clotted cream (or whipped cream) and your favorite jam.
Video
Nutrition
Calories: 236kcal | Carbohydrates: 36g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 164mg | Potassium: 69mg | Fiber: 1g | Sugar: 9g | Vitamin A: 264IU | Calcium: 76mg | Iron: 2mg
