These scones are delicious, soft, light, and fluffy. This traditional classic scone recipe is perfect for any time of day. They are quick and easy and only use for 4 ingredients. Simple homemade scones, serve them plain with a touch of butter or add your favourite jams with whipped cream or cheese.
Scones are a great little treat for any time of day for the whole family. We love having them for a quick breakfast or with afternoon tea. These little scones are versatile when it comes to their toppings, and you know everyone has their favourite way of eating them. I don’t have much of a sweet tooth, so I prefer them plain with just butter or a bit of cheese. Most people like to add a bit of jam and whipped cream for a richer flavour.
Buttermilk is slightly sour milk. The sourness of buttermilk comes from acids in the milk. Because the proteins in buttermilk are curdled, buttermilk is slightly thicker than regular milk, but not quite as thick as cream. It is a great ingredient for baking and a bakers dream. It helps add lightness and tenderness to baked treats.
If you are like me and feel like a bit of baking randomly, you may not have all the ingredients in your pantry. I always use my handy friend Google, for substitutes to my missing ingredients, like buttermilk. It is not something I have in my fridge unless I planned to bake a specific treat that requires it. Here are some quick substitutes:
- Milk and Lemon or Vinegar – For every cup of milk, add 1 Tablespoon of fresh lemon juice or white vinegar. Stir and let sit for two minutes. After two minutes, your milk is both acidic and curdled.
- Milk and Yogurt – Stir 1/4 cup milk into 3/4 cup plain yoghurt to create a nice thick buttermilk substitute.
- Non-Dairy Option – Stir 1/4 cup almond milk into 3/4 cup almond milk yoghurt. Add about 1/2 teaspoon vinegar to the mixture and stir well. Soy milk and yoghurt can also be substituted for the almond milk products.
Self-rising flour is a combination of all-purpose flour, baking powder, and salt. Chances are high that you already have those staples in your pantry already too. It is fairly easy to make your own self–raising flour. The blend is typically comprised of 1 cup of all-purpose flour plus 1 and 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.
- Cube the butter. This makes it much easier to rub into the flour to create that desired breadcrumb-like mixture. The butter should be cold.
- Use buttermilk or buttermilk substitute. This adds a lovely tanginess to the scones.
- Don’t overwork the dough. Overworking the dough will make your scone heavy and gross to eat.
- Work quickly. Once your dough is ready, get them cut into the desired shape and into the oven. This is because the raising process begins once the ingredients are combined.
- Thickness. The perfect size of your individual scone cut out is 1″ in thickness. This is equivalent to the length of your top knuckle to the tip of your thumb. Use a scone or cookie cutter to get an equal size for all your scones.
- Sticky Dough. The mixture will be wet but resist the urge to add too much excess flour since this will make the scones drier.
Storing and Freezing
How long will scones keep? At room temperature, for a few days in an air-tight container. In the fridge, it will keep for a maximum of two weeks. In the freezer, the scones will keep for about 3 months. Fully baked scones once cooled, can be frozen. When you would like to use the frozen scones, let them thaw to room temperature and heat in the microwave for 30 seconds. Bread and baked goods tend to freeze beautifully.
For more great tea-time treats, check out my other delicious recipes for a special treat. Give this easy Banana bread recipe a try or for something sweeter my chocolate chip oatmeal cookies. For a great treat try out my bacon and mushroom quiche recipe, that is a family favourite. All easy to make recipes with great flavour that have been tried and tested.
- 3 cups Self-rising Flour
- 125 grams Butter Cold
- ½ cup Icing Sugar
- 1 cup Buttermilk
- 1 cup Finely Grated Cheese for topping
- 1 Beaten Egg for eggwash
- Pre-heat the oven to 180ºC.
- Sift the flour into a large mixing bowl. Cube butter and add into the flour. With your fingertips rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Add in the sugar and stir till combined.
- Pour buttermilk into the flour mixture and lightly mix together until combined. Do not over mix.
- Lightly sprinkle a worktop with flour and gently knead the dough until smooth and soft. Do not over knead, just until dough is smooth. Roll to about 2.5cm (1in) thick. Using a round cookie cutter, cut out your scones – you can use the rim of a floured wine glass – if you don’t have a cookie cutter.
- Stamp out scones and arrange on a baking sheet placing scones about 1 cm apart. You should have 12 evenly cut scones.
- Beat an egg in a bowl, and lightly brush the egg wash over the scones. Sprinkle grated cheese on top of the scones.
- Bake for 20 minutes until golden.
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