Tuesday, 20 July 2010
Food Exploit - Buttermilk Scones
A good scone is a perfect companion to a cup of tea. It does have to be a freshly baked homemade scone, you can keep your cheap supermarket pale imitations. Having nothing much better to do I decided to make some scones using a recipe borrowed with thanks from the Bakelady, founder of Leeds's only Underground Tea Room of which I will be the happy attendee on the 9th of October.
Check out her lovely blog at: http://bakelady.wordpress.com for more information and recipes including the one below.
The recipe is:
225g Self Raising Flour
50g Caster Sugar
1 Tsp Baking Powder
7 Tbsp Buttermilk
The original recipe is for plain scones but I quite like fruit scones so I added 50g of dried mixed fruit but this is optional.
Mix Flour, Baking Powder, Sugar in a bowl and rub in the butter until it resembles breadcrumbs. (upon reaching breadcrumb stage I added the mixed fruit which I had soaked in warm water for about an hour). Add the Buttermilk and combine the ingredients, the mixture should be a bit sticky. Roll out, cut into shape and place on a greased baking tray, brush with milk and place in a preheated oven (180 C) for 20 Minutes or until golden brown.
Serve with whatever you want: cream, jam etc
The scones were delicious, try them yourself and thanks again to Bakelady for the recipe.