Time: 30 minutes plus 15 minutes baking
325g self raising flour
40g golden caster sugar
¼ tsp salt
284ml pot buttermilk
clotted cream and/or jam to serve
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We love scones and have them quite often when we are out and about at a cafe but we don’t tend to make them very often (i’m not sure why – perhaps because we always have them when we’re out!).
The recipe for these tear and share buttermilk scones was on my wall calendar however and has been staring at me all month, so we just had to make them! We even bought the clotted cream to go with it as if you’re going to the bother of making them you might as well do it properly!
What I especially liked about making these scones was not having to roll them and cut them out. Making them tear and share takes makes it super simple and quick so I think we’ll do that again.
Pre-heat the oven to 220C/200C Fan/gas 7 and lightly grease or put baking paper on to a large baking tray
Mix the flour and butter
Get your child to measure the flour into a small bowl and then tip into a large mixing bowl. While they are doing that, add the salt.
Measure the butter, chop into little pieces and add to your mixing bowl.
Get your little chef to rub the butter and flour together between their fingers until you have a breadcrumb type texture. Don’t mix it too much and you’ll keep your scones light and fluffy.
Add the sugar
Measure the sugar into a small bowl and add to your mixing bowl and give it a mix.
Add the buttermilk
Make a well in the middle of your bowl and add the buttermilk. Stir it all together with a round bladed knife (we used a small palette knife) until it forms a soft, sticky dough. Try not to mix it too much or the scones may become tough.
Make the scones
Tip the scone mixture on to a lightly dusted work surface and knead a few times just to get rid of the cracks. Shape it into a round and put on your baking tray. It might seem quite a moist, soft dough but that’s fine.
Pat the dough gently with your hands until its about 20cm across. Your little ones could help you do this. Cut it into eight wedges and very gently prise them apart (but try to keep the round shape).
Bake for 12-15 minutes until risen and golden.
Cool on a wire rack.
It’s best served fresh on the day of baking with clotted cream and/or jam.w