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Traditional Buttermilk Scones

12-15 mins Cook
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These scones are as light as a feather but don’t crumble when you butter them. This is down to kneading and resting them. The most important question is, do you add the butter or cream first??

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Traditional Buttermilk Scones

Traditional Buttermilk Scones

agnesgempackfoods-ie
prep time
10 mins
cooking time
12-15 mins
servings
8
total time
22-25 mins

Equipment

  • Oven

  • Weighing scales

  • Baking tray

  • Pastry brush

  • Mixing bowl

  • Rolling pin

  • 6cm round cutter

Ingredients

  • 300g Gem plain flour

  • 25g Gem caster sugar

  • 2 tablespoons Gem baking powder

  • Pinch salt

  • 85g butter

  • 175ml buttermilk

  • 1 egg for egg wash

Instructions

1
Into a bowl. Sieve in the flour, salt & baking powder.
2
Add the sugar and mix.
3
To this, add the cooled cubes butter and with your fingertips, rub together until it resembles a breadcrumb consistency.
4
Make a well in the centre and add the buttermilk.
5
Mix until you have a soft dough.
6
Turn out onto a lightly floured worksurface and knead the dough for 10 seconds.
7
Roll the scone dough to a thickness of 2”.
8
Using a 6cm round cutter, cut out 8 scones.
9
Place on a tray and leave to rest at room temperature for 10/15 minutes.
10
While resting, preheat the oven to 200C-180C.
11
Once rested, egg wash the top of the scones and bake in the preheated oven for 12-15 minutes.
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