Description
Delightful buttermilk scones bring British bakery charm straight to your kitchen, promising a perfectly flaky and tender treat. Served warm with clotted cream and jam, these scones offer a delectable breakfast or afternoon tea companion you’ll savor with pure culinary joy.
Ingredients
Scale
Main Ingredients:
- 3 cups (720 milliliters) flour
- 3/4 cup (170 grams) cold unsalted butter, cubed
- 1 cup (240 milliliters) buttermilk
Dry Ingredients:
- 1/3 cup (67 grams) sugar
- 1 teaspoon (5 grams) salt
- 2 1/2 teaspoons (12 grams) baking powder
- 1/2 teaspoon (2.5 grams) baking soda
Optional Ingredients:
- 1/2 cup (75 grams) currants
Instructions
- Prepare workspace by heating oven to 400F (200C) and gathering required mixing tools.
- Combine dry ingredients in a spacious mixing bowl, ensuring thorough blending of flour, sugar, salt, baking powder, and baking soda.
- Incorporate cold butter into dry mixture using fingertips, gently breaking down butter until texture resembles coarse, uneven crumbs.
- Introduce buttermilk into crumbly mixture, stirring minimally to maintain delicate consistency.
- Gently fold currants throughout dough, distributing evenly without overmixing.
- Transfer dough onto lightly floured surface, dividing into two equal portions.
- Shape each portion into circular discs approximately 3/4 inch thick, maintaining uniform thickness.
- Slice each circular disc into eight precise wedges using sharp knife.
- Arrange wedges on prepared baking tray, leaving slight separation between each piece.
- Delicately brush scone tops with heavy cream for enhanced golden appearance.
- Position tray in preheated oven, baking for 15 minutes until edges turn rich golden brown and surfaces appear crisp.
- Remove from oven and allow brief cooling before serving warm for optimal flavor and texture.
Notes
- Chill butter thoroughly before mixing to ensure flakier, more tender scones with distinct layers.
- Use cold buttermilk straight from the refrigerator to maintain dough’s optimal texture and prevent overworking.
- For gluten-free version, substitute all-purpose flour with a cup-for-cup gluten-free blend and add xanthan gum for better binding.
- Customize flavor by swapping currants with dried cranberries, blueberries, or chocolate chips to match personal preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg