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
50g Butter
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.


  1. they look good... made some lemonade scones recently which were disgusting! will try yours next time!

  2. cheers.
    lemonade? i cant imagine how those would taste.

    im tempted to experiment with these, i fancy seeing how soaking the fruit in whisky or possibly a liqueur overnight would affect it.

  3. The recipe is so versatile isn't it, adding fruit makes the scones that extra bit special. They look delicious. Thanks for the mention, looking forward to meeting you on 9th Oct.

  4. Try soaking fruit in your favourite Tea until juicy and plump - Fruit Teas are good, before adding them to the scone mixture. Or soak in your favourite flavour juice or for a decadent taste, Brandy or Whisky.

  5. thanks for the tips, definitely gonna try them when ive finished with this batch, which prob wont be long ive had 3 already.

    ive got quite a few teas i mite use, picked up a very nice vanilla tea and a chinese rose petal tea last time i went to york so i might give those a try.

  6. Dr. Oetker Ristorante has teamed up with wine guru Jilly Goolden to find the perfect wine matches for their delicious pizza range!

    The wine guide is available for download on the new www.pizzaforpassione.com microsite along with a new blog exploring the brands passion for pizza, ingredients and Italy.

    If you need anymore information or images, just contact ristorante@brazenpr.com.