Buttermilk Scones | Afternoon Tea Recipe

ASCOT, ENGLAND - JUNE 15: A general view of Afternoon Tea at the Queen Anne Tea Lawn on day 2 of Royal Ascot at Ascot Racecourse on June 15, 2016 in Ascot, England. (Photo by Tristan Fewings/Getty Images for Ascot Racecourse)

Makes 10 | Prep 10 mins | Bake 14 – 20 mins

INGREDIENTS

330g flour
20g baking powder 50g unsalted butter 50g caster sugar 100ml milk
100ml buttermilk
1 egg, beaten

METHOD

1. Preheat the oven to 180°C/350°F/Gas 4 and line a baking tray with greaseproof paper.
2. Combine the dry ingredients in a large mixing bowl and rub the butter in until the mixture
resembles fine breadcrumbs.
3. Create a well in the middle of the mixture and add
the sugar, mixing thoroughly. This recipe is for plain scones but if you wish to add any fruit or
flavourings such as sultanas, cinnamon or vanilla, now is the time to do so.
4. Pour in the liquid gradually until a dough is formed and all the ingredients are nicely
incorporated.
5. Remove the dough from the bowl and flatten on a clean surface.
6. Using a biscuit cutter, cut into rounds and place on a
lined baking tray. Glaze the top of each scone with the beaten egg and rest for ten minutes.
7. Bake for 14 – 20 minutes until lightly golden brown and risen.

 

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