Buttermilk scones

Buttermilk scones

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(5 ratings)

More effort

Makes 16
These savoury scones are perfect with potted fish. Make early in the day then warm before serving, for the best results

Nutrition and extra info

  • Vegetarian

Nutrition: nutrition per scone

  • kcal118
  • fat5g
  • saturates3g
  • carbs17g
  • sugars0g
  • fibre1g
  • protein3g
  • salt0.56g
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Ingredients

  • 350g self-raising flour
  • ½ tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • a good pinch of salt
  • 85g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 284ml carton buttermilk

Method

  1. Preheat the oven to 220C/gas 7/fan 200C. Mix the flour, bicarbonate of soda and salt in a bowl. Add the butter, cut into small pieces and rub in with your fingertips until the mixture resembles fine breadcrumbs.

  2. Tip in the buttermilk and mix lightly and quickly to form a soft dough. Knead very briefly, then roll out to 2cm thickness and cut into sixteen 5cm rounds.

  3. Put on a baking sheet (no need to grease) a little apart, and bake for 12-15 minutes, until risen and pale golden.

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Comments, questions and tips

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Comments (13)

ceemgee's picture
5

I made these scones today and added black olives (cut up), cayenne pepper and grated cheese (mature cheddar) after I had rubbed the mixture into fine breadcrumbs.. I then dusted with a bit of buttermilk and parmesan cheese. Yum!

dynamitegirl's picture

Read the reviews about this recipe and tried it for first time today. Haven't had much succes with other ones but that may be because where I live there is no such thing as self raising flour so its been trial and error with the amount of BP. I also found I needed all the butter milk and only change I made was that I put a little vanilla essence in the buttermilk. They were absolutely delicious especially warm with lots of butter. I had 3!!!!!!! Thanks for a great recipe.

ceemgee's picture
5

Plain flour and baking powder works just as well.

barbarao's picture

Buttermilk is a thick bitter milk that has cultures in it. You can get it in most supermarkets in the Milk coolers.

You can substitute with half yogurt- half milk
Kefir works too

marionmca's picture
5

I make these often and freeze half for later. although they are savoury they go well with jam or marmalade but are ideal with cheese.

greengirl's picture
1

giving one star on this one. the mix was very very wet when I added the buttermilk. I thought it looked wrong but this needed to have more flour and other ingredients for that amount of milk. very disappointed so will be going back to my tried and trusted odlums.ie recipe from now on

shazzyfizz's picture
4

Served these with the potted fresh and smoked salmon as suggested at a party for my parents birthday. Made in the morning and reheated just before serving - really delicious

craftylou's picture

can i ask what is buttermilk and where can i buy it

dtemple's picture
5

Love these scones, they always turn out well. I usually have to add some sultanas though as everyone prefers them in!

ceemgee's picture
5

Cherries are a good option as well!

gr8pockets's picture

Lovely fluffy scones!!
My 3 year old daughter and I made them on Father's Day, as daddy had a long lie. We thoroughly enjoyed making them together and we had them warm with homemade potato soup for lunch, which Daddy loved!!
My daughter rubbed the butter into the dry ingredients which was very roughly done but I think her little effort paid off as I think you can over mix the dough sometimes
As I did not have any buttermilk in I used Low-fat Greek yoghurt ( Tesco's own variety) instead and the scones were beautiful.

juliefrances's picture

I'd like to use this mix as a base for cherry, cheese and for fruit scones - can anyone help with the measurements for these additional ingredients?

Thanks

clur79's picture

I left out the salt and added 100G of green naturally dried raisins and five chopped up naturally dried apricots. I marinated the fruit with the zest of 1 lemon, the juice of half a lemon and 50g of caster sugar.
I made the dough in the food processor from start to finish and stirred the marinated fruit into the flour/butter mixture before adding the butter milk and briefly mixing on the pulse setting.

Questions (0)

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Tips (1)

misslongbody's picture

As buttermilk isn't a fridge staple you could try making your own using lemon juice or white vinegar to split your usual milk (probably not with skimmed milk). Add 1 tablespoon acidifier of choice to 16tablespoons milk, wait 5 minutes.

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