Buttermilk Scones
These were easy to make and were easy to flavour with orange raisins and white chocolate. I made some orange butter as well by creaming unsalted butter, orange zest and orange juice.
This was all that was left from a batch of 12 by the time I’d finished washing dishes…
Ingredients
- 450g (2c) self-raising flour
- 55g (1/4c) castor sugar
- 1tbsp baking powder
- Pinch of salt
- 75g (1/3c) cold butter
- 120ml (1/2c) heavy cream
- 1tsp vanilla
- 2 eggs, beaten
- 40g (1/4c) currants/raising/cranberries
- Or 30g raisins
- 10g white chocolate/20g cranberries
To make the scones
- Oven to 425F/220C. Line a cookie sheet with parchment paper or a silicone baking sheet.
- Combine 450g self-raising flour, 55g castor sugar, 1tbsp baking powder and dash of salt.
- Cut in 75g butter until well-combined.
- Mix 120ml double cream, 1tsp vanilla and 2 eggs. Take 2 tablespoons out of this mixture and set aside for brushing.
- Add liquid mixture to dry mixture
- Now you need to split your mixture if you’re making two/three flavours from the batch of dough. Add filling (currants or chocolate) and mix as lightly as possible until just combined.
- Pat dough into a circle about 1.5cm thick and cut it into 6 wedges. Arrange on the cookie sheet, tucking the pointed ends underneath.
- Brush the tops with the reserved cream mixture and sprinkle with a little sugar.
- Bake for 13-15 minutes until golden brown.
