Angela's 'flexible' jam recipe
Make the most of fruit gluts and try making your own jam - delicious spread on homemade bread
Buttermilk scones
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 10 -12
Skip to ingredients
- 450g self-raising flourplus extra for dusting
- ¼ tsp salt
- 100g cold butterdiced
- 85g golden caster sugar
- 284ml pot buttermilk
- 2 tsp vanilla extract
- splash of milk
Nutrition: per serving
- kcal229
- fat8g
- saturates5g
- carbs39g
- sugars10g
- fibre1g
- protein4g
- salt0.6glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter into a food processor and pulse until you can’t feel any lumps of butter (or rub in butter with fingers). Pulse in the sugar.
step 2
Gently warm the buttermilk (don’t throw away the pot) and vanilla in a microwave or pan. Using your largest bowl, quickly tip in some of the flour mix, followed by some of the buttermilk mix, repeating until everything is in the bowl. Use a knife to quickly mix together to form a dough – don’t over-mix it.
step 3
Tip onto a floured surface and lightly bring together with your hands a couple of times. Press out gently to about 4cm thick and stamp out rounds with a 6cm or 7cm cutter. Re-shape trimmings, until all the dough is used. Spread out on a lightly floured baking sheet or two. Add a splash of milk into the buttermilk pot, then use to glaze the top of each scone. Bake for 10-12 mins until golden and well risen.
