Buttermilk scones
These light, easy scones with a fluffy crumb are perfectly complimented by raspberry jam and a dollop of cream
SERVES
10
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
450g plain flour
1 level tsp salt
1 level tsp breadsoda
350-412 ml sour milk or buttermilk
Method
Fully preheat your oven to 230°C.
Sieve the dry ingredients. Make a well in the centre. Pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well floured worked surface.
Wash and dry your hands. Tidy it up and flip over gently. Pat the dough into a round about 2.5cm deep and cut into scones.
Bake for 20 minutes.
This recipe can also be used to make a loaf of white soda bread. Pat it into a round as before and cut a cross on it. Let the cuts go over the sides of the bread. Bake at 230ÂșC for 15 minutes, then turn down the oven to 200°C for 30 minutes or until cooked. If you are in doubt, tap the bottom of the bread, if it is cooked, it will sound hollow.
