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!
- 1/2 cups self-raising flour
- 2 tablespoons caster sugar
- 60g butter, chopped
- 1 1/2 cups buttermilk
- jam and whipped cream, to serve
- 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.
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.