Afternoon Tea Buttermilk Scones
Buttermilk Scones
Scones are best eaten on the same day or they can be open frozen on a baking sheet then put in a freezer bag and cooked from raw.
Makes: 12 scones
Ingredients
450g self-raising flour
½ teaspoon baking powder
1 teaspoon salt
125g chilled unsalted Welsh butter
75g caster sugar
1 large egg, beaten
250ml buttermilk, milk or Welsh Llaeth y Llan natural yoghurt
NB: You can also flavour the sweet scones with the zest of one orange or lemon or alternatively add 75g of sultanas or dried cranberries.
Savoury Option: Make savoury scones by adding grated cheese and ½ teaspoon of English mustard and omit the sugar
Method
Pre-heat the oven to fan 200°C/Gas 6. Lightly grease a baking tray.
Sift the flour, salt and baking powder into a bowl then rub in the butter until the mixture resembles breadcrumbs, then add the sugar. Keep a spoonful of the beaten egg to one side and add a spoonful of the milk to make an egg glaze and mix the remaining egg and buttermilk together. Add this mixture to the flour and gently mix until you have a stiff but not sticky dough.
Add the optional dried fruit or Cheese & Mustard if making savoury.
Do not over mix! The texture should be between a cake mixture and pastry.
Put on a floured surface and pat out gently until 3cm thick. Dip the 7cm cutter in flour and use to cut out the scones. Place on a baking tray and brush with the egg glaze.
Bake for 15-20 minutes until risen and golden brown. Transfer to a wire rack to cool.
Serve with your favourite Black Mountains Preserve – shown with Black Mountains Summer Fruit Jam and cream
Make savoury scones by adding grated cheese and ½ teaspoon of English mustard and omit the sugar. You can also flavour the sweet scones with the zest of one orange or lemon or alternatively add 75g of raisins or sultanas.