Buttermilk Scones

A good scone recipe is essential to your kitchen repertoire as a quick and economical standby for a Sunday lunch or for entertaining in a hurry.  The secret is to mix the dough lightly and gently.

Buttermilk Scones by Dianne
Buttermilk Scones by Dianne
  • 3 1/2 cups self-raising flour
  • 2 tablespoons caster sugar
  • 60g butter, chopped
  • 1 1/2 cups buttermilk
  1. Preheat oven to 220°C/200°C fan-forced. Grease and flour a 8cm-deep, 19cm (base) square cake pan.
  2. Place flour, sugar and a pinch of salt in a large bowl. Add butter.
  3. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
  4. Make a well in the centre. Add buttermilk. Using a flat-bladed knife, stir until dough almost comes together.
  5. Place on a lightly floured surface. Knead gently until dough comes together.
  6. Press out to a 3cm-thick round. Dip a 5cm round cutter into flour to prevent dough sticking. Cut out scones.
  7. Gently press leftover dough pieces together and repeat to make a total 16 scones.
  8. Place scones, touching, in prepared pan. Bake for 15 to 17 minutes or until light golden and hollow when tapped on top.

Variations: 

  • Cheese and Onion scones: Replace 1/2 of Butter with grated cheese. Add 1/4 Cup finely chopped onion at end of step 2
  • Spiced date scones: Add 1/3 cup finely chopped dried dates and 1 teaspoon mixed spice at the end of step 2.
  • Basil and parmesan scones: Add 1/4 cup finely chopped basil leaves and 1/4 cup grated parmesan cheese at the end of step 2.
  • Bacon and chive scones: Cook 4 chopped shortcut bacon rashers. Add at end of step 2 with 1 tablespoon finely chopped fresh chives.
  • Serve plain and sweet varieties with Jam and Whipped Cream

This recipe adapted from taste.com.au

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