Buttermilk scones with sugar tops recipe
Afternoon tea wouldn't be complete without a buttery batch of scones. This simple recipe uses buttermilk in the scone dough for extra flavour, and scatters the tops of the scones with sugar for a golden, crunchy finish.
See method- Serves 12
- 15mins to prepare, 12mins to cook
- 232 calories / serving
Ingredients
- 500g self-raising flour
- 1 tsp baking powder
- 50g caster sugar
- 100g butter, diced
- 284ml pot buttermilk
- milk, for brushing
- caster or demerara sugar
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Shop ingredientsEach serving contains
- Energy
- 975kJ 232.0kcal
- Fat
- 8g
- Saturates
- 5g
- Salt
- 0.6g
- Sugars
- 6g
of the Reference intake
Carbohydrate 35.5gProtein 4.6gFibre 1.7g
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Method
- Heat oven to 220C,200C fan, gas 7 and grease a large baking sheet. Tip the flour into a large bowl and stir in the baking powder, sugar and 1/4 tsp salt. Rub the butter into the flour mixture with your finger tips until it is completly encorporated then stir in the buttermilk with the blade of a knife to make a soft dough.
- Tip onto a lightly floured work surface and pat out with your hands until about 4-5cm thick. Stamp out rounds using a small, floured cutter then place the scones on the baking tray, spaced apart. Brush with milk, scatter with sugar and bake for 12 minutes until golden.
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