I cannot resist a freshly baked scone. Whenever I go out to a coffee shop or tea room I am always tempted by the scones . More often than not I am so disappointed as the scones are hard and dry or they have been heated in a microwave which totally destroys them .
This is my favourite recipe for buttermilk scones. Served with homemade jam and cream or lemon curd and cream. What could be better.
I’m posting this picture because it holds previous memories of a trip to Devon where we stayed in the most amazing house called Stone Cottage which had a wonderful kitchen where we gathered for meals, so warm, cosy and inviting . I made my buttermilk scones which we enjoyed with English strawberry jam and clotted Devonshires cream.
500 ml cake flour
15ml baking powder
100g butter, cubed
Combine the flour, baking powder and sugar in a bowl . Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs. This can be done in your stand mixer using the K beater. Beat together the egg and buttermilk and add enough to the flour mixture to form a dough that is soft but not sticky. I always make sure I have a spoonful of this mixture left which I use to brush on the scones before baking. It is important not to overwork the dough as this will make the scones tough.
Lightly knead the dough on a floured surface to bring together. Lightly roll out the dough to about 2cm thickness . Cut the size you want and place in a baking tray . Brush with the leftover buttermilk mixture .
Bake at 200C for 10-15 minutes until pale golden brown. Remove and cool before serving topped with jam and cream.