And they are Scone!

What to do with left over buttermilk in the fridge, I know MAKE SCONES!

Who doesn’t love a good scone – they are the epitome of an english tea, tall, fluffy and golden ideally loaded down with clotted cream and a good quality jam! But you cannot have clotted cream in the fridge all the time ( you arteries just wouldn’t take it) so why not just have them toasted with butter or jam, mmm!!

I like to make a good big batch of scones, keep a few in a box for now and then put the rest in the freezer for whenever!

I havent come across my best ever recipe yet, I am still hunting for that no fail, always amazing recipe, like the one your mum has but is your own! One that I keep on going back to is from the Good Food website – http://www.bbcgoodfood.com/recipes/518627/buttermilk-scones

Ingredients are:-

  • 450g self-raising flour , plus extra for dusting
  • ¼ tsp salt
  • 100g cold butter or margarine , diced
  • 85g golden caster sugar
  • 284ml pot buttermilk
  • 2 tsp vanilla extract
  • splash of milk

Heat the oven to 200 C fan oven, put the flour, salt and butter in a bowl and with your fingers rub the butter into the flour. Then rub in the sugar.

preporation

Once the flour mix is grainy like sand, start warming the buttermilk and vanilla extract in a small pan on the hob. You want it warm not hot! When the buttermilk mix is warm, put some flour into a large bowl, then pour in some of the buttermilk and repeat. Then quickly mix it together with a knife – dont over mix it. When the mix has formed a dough get your hands in the bowl and bring the mix together.

Tip the dough onto a floured surface and flatten out with your hands until it’s about 3-4cm thick and use a round cutter to cut the scones out.

cutting out scones

Put them on a tray ( brush with milk) and bake them for 10-12mins until they have risen and golden brown on top.

ready for the oven

Once they have cooled slightly, do not delay and start eating!

sconesEnjoy!!!

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