I absolutely love freshly baked scones. What I love most is that if I feel like scones I can make them in a flash. It really is one those easy treats to make. Fresh out of the oven with some butter and jam, just the way I love them. If I want to be indulgent then I will add some cream. This recipe is for Soft Scones with buttermilk.
The buttermilk creates that lovely soft and tender texture. Always remember that scone dough should never be overworked. If you do overwork your dough it will end up being all rubbery. You also need really cold butter. So my little trick is to grate my butter and spread it on a flat plate or tray. Freeze it for ten minutes and then mix it into the dough. That way the butter is crumbly and remains cold. You will still see some chunks of butter in your dough after bringing it together.
I use a spatula to mix my butter as my hands are sometimes warm and therefore the butter doesn’t remain cold. I then add my buttermilk and give it a quick mix and then use my hands just to bring the dough together. You shouldn’t knead a scone dough. You can form a round shape with the dough and cut them into triangles or you can cut them into circles using a round or scone cutter.
This scone dough is so versatile you can add fruit, cheese or even some chocolate to it. I know I am a little weird but if I use baking powder in my scones or biscuits I can taste it, almost that metal like taste. Therefore I never use it in my scones or biscuits. I prefer to use self-raising flour.
You can also add an egg to the scones. However, I sometimes make them egg-free. The egg adds a little more richness to your scones. If you adding an egg you can reduce the amount of buttermilk, just a little. I used a cup of buttermilk but I suggest you start with 3/4 cup of buttermilk and add a little more just to have a moist dough. Dough shouldn’t be sticky.
So if you’re looking for a quick and easy treat these Soft Scones with Buttermilk are perfect!
More of my Sweet Treat Recipes:
Soft Scones with Buttermilk
- 100 grams butter grated and frozen
- 2 cups/500ml self-raising flour
- 2 tbsp granulated sugar
- 1 cup buttermilk
- Grate the butter on a flat tray or plate and freeze for 10 minutes
- In a large bowl mix the self=raising flour and sugar together.
- Add the frozen butter and use a spatula to mix it together. Do not overmix. It should look crumbly
- Add the buttermilk and mix it into the flour with a spatula. Just until it's mixed in
- Use your hands and bring the dough together. Turn the dough onto a floured surface and dust with flour and fold a few times
- Use your hands and press the dough into a flat circle
- Cut them into circles with a cutter dipped in flour
- Brush the tops with buttermilk and bake at 180 degrees Celsius for 12-15 minutes or until edges are slightly brown
- If you are using an egg you can brush the tops with egg wash instead of buttermilk
- Brush scones with some melted butter (optional)
- Grating your butter and freezing it before mixing it into the flour helps it remain cold
- Using a spatula or wooden spoon prevents you from overmixing the dough and the grated butter makes it quick and easy to mix
- A few lumps of butter in the dough is perfectly ok
- You can use an egg for extra richness
- You can sprinkle some sugar on top of the scones before baking for a little crunchiness
- The scones can be cut into triangles or round circles
- Do not overmix or knead your dough