Scones aren’t something I make often because I am always the one who gets stuck making them at work. I remember loving them when I was younger and even now there is nothing better then a warm scone straight from the oven with jam and freshly whipped soft airy cream.
Despite the fact I’m usually pretty sconed out, I try to share things I loved when I was growing up, with my son. He’s more a skip the jam person and just have cream and scone, but so long as I can share my memories with him I’m pretty content.
I’ve opted to use buttermilk because I love the tender crumb that buttermilk brings to baked goods, but if you don’t have it you can use normal milk or make faux buttermilk by adding half a tablespoon of lemon juice/lime juice or white vinegar to normal milk, mix it and let it sit for 5 minutes.
Soft, tall and light, these scones served with jam and cream make the perfect afternoon tea.
Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour
Add flour, salt and butter and mix speed 7 for 40 seconds. Mixture should resemble largish breadcrumbs
Add sugar and quick stir 10 seconds.
Add buttermilk and mix speed 2 for 15 seconds. Scrape down bowl and repeat if necessary.
Tip dough out onto a lightly floured bench and knead gently until smooth (don't knead dough too much or scones will be tough). Shape/roll into a 2 cm high square.
Cut with a 5 cm circle cutter and place on prepared tray about 1 cm apart. You should get 9 scones
Sprinkle tops with a little plain flour. Bake for 15 to 20 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream.
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