While in Queensland I met a fellow sconquestor who had won competitions with his buttermilk scones. Now I’ve found a buttermilk scone recipe for you to try with variations as well as lots of other scone recipes at the taste.com.au site. Reviewers seemed happy so see how you go!
Buttermilk Scones
Makes 16
Ingredients
- 1/2 cups self-raising flour
- 2 tablespoons caster sugar
- 60g butter, chopped
- 1 1/2 cups buttermilk
- jam and whipped cream, to serve
Method
- Preheat oven to 220°C/200°C fan-forced. Grease and flour a 8cm-deep, 19cm (base) square cake pan.
- Place flour, sugar and a pinch of salt in a large bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
- Make a well in the centre. Add buttermilk. Using a flat-bladed knife, stir until dough almost comes together. Place on a lightly floured surface.
- Knead gently until dough comes together. Press out to a 3cm-thick round. Dip a 5cm round cutter into flour to prevent dough sticking. Cut out scones. Gently press leftover dough pieces together and repeat to make a total 16 scones.
- Place scones, touching, in prepared pan. Bake for 15 to 17 minutes or until light golden and hollow when tapped on top. Serve with jam and cream.
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Variations:
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.
Sconquest. 