I like to make scones from time to time as a little luxury to have with our afternoon tea. Here's one of my favorite recipes:
Buttermilk Scones
Ingredients:
2-3 Tbsp. buttermilk - plus a little for brushing tops
8 oz. self-rising flour
pinch of salt
3 oz. butter at room temperature
1 1/2 oz. caster sugar
1 large egg
Sift flour and salt into a bowl.
Rub butter lightly into the mix until the mixture looks like breadcrumbs, then add the sugar. In a jug beat the egg and 2 Tbsp. of buttermilk together, then add to the mixture with a palette knife.
When it begins to come together, finish off with your hands. It should be soft but not sticky. If dough is too dry add a little buttermilk a teaspoon at a time.
Form the dough into a ball. Place on a lightly floured surface and roll into a circle about an inch thick. Use a circle cutter to cut out the scones and carry on until you have used all the dough.
Place scones on a baking tray, brush the tops lightly with buttermilk. Bake on top shelf of oven for 10-12 minutes or until they are well risen and golden brown. Remove from oven and cool on wire racks.
Serve with clotted cream (or whipped cream if clotted unavailable) and raspberry butter (recipe below) or preserves of your choice.
Scones should be eaten fresh as they do not keep well; however they can be frozen.
Raspberry Butter
Ingredients:
1 lb. raspberries
6 oz. sugar
Puree raspberries in food processor, then pass through a nylon sieve and press with a spoon until all the juice possible strains through (about 15 fl. oz.). Place puree in a medium saucepan with the sugar and heat very gently until all the sugar has dissolved stirring all the time. Turn up the heat and boil rapidly for 8-10 minutes and keep stirring. When it is done, it should be reduced by a third. Do not overcook.
Pour into a serving dish and let it cool at least an hour. Butter can be kept in the fridge for a couple of weeks.
It is delicious with the scones and fresh butter.
Written and submitted by Linda @ Penny-wise
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