Buttermilk Scones with Jam & Cream

Ok, so this is my first post and it had better be good. Why on earth would anyone choose to open a blog with a recipe for scones? Well, because scones are so easy to bake and ask for the minimum fuss.

I love using buttermilk in my scones. It makes them light and fluffy. The sour taste makes them not too sweet. Buttermilk might sound like it's high in fat but nothing could be further from the truth. In fact, it has a low fat content -- just two per cent -- and doesn't actually contain any butter! It was originally the slightly sour liquid left over when cream was churned into butter, hence the name buttermilk. These days, buttermilk is made by adding safe bacterial cultures to whole, skim, or low fat milk.

Buttermilk has a slightly acidic taste and a thick consistency. It's a great addition to scones, breads, cakes, pancakes and biscuits as its acid content reacts with the raising agents in the mixture to create a light, airy texture.

Get the full recipe here...

Prep Time: 25 mins Total Time: 45 mins Makes: 1 doz scones Ingredients: Method of Preparation: 2 cups self-raising flour 2 tbsps caster sugar 50 g butter, chopped 1 cup buttermilk Sift the dry ingredients together. With a pastry cutter, cut in butter. Add buttermilk and mix until moistened. Knead gently (about 5 times) to bring dough together. Separate into 2 portions. Roll each portion to about 2 cms thick. Dip a 5cm round cutter into flour to prevent dough sticking. Cut out as many scones as possible. Place on greased baking sheet. Bake at 400° for 20 minutes, or until nicely browned. Serve warm with jam and cream. Personal Notes: If buttermilk isn't available, use full-cream milk. This basic scone recipe can be adapted by adding chopped dried fruit or grated cheese or a little cinnamon and chopped apple. Scones are baked at a higher than normal oven temperature which gives them a wonderful golden brown color. And to make the crust nice and crispy, the just baked scones are dusted with powdered sugar and placed under the broiler until the sugar melts. See also: http://www.joyofbaking.com/SconesCoffeehouse.html Courtesy: CrazyaboutBaking.blogspot.com

FREE GIVEAWAY! Make a Recipe Card from this Recipe...

Click here to Print a 6 X 4 inches Recipe Card

Instructions for Printing & Assembling the Recipe Card 1. In Print Preview: Select Print Size - Shrink to Fit. 2. In Print Mode: Select Portrait / A4 / Normal or Best. 3. To Assemble the Card: Fold along the (bottom) dotted line. Cut along the (sides) dotted lines. Cut a straight line about 1 cm away from the (top) dotted line. Punch 2 holes in the 1 cm tab, to place the card in a file/organizer. Stick front to back of card to make a firm recipe card. Alternatively, cut on the dotted lines and stick on to heavy paper. Your card is ready. Enjoy! [ see diagram for instructions ]