BUTTERMILK SCONES
Last summer, I gave up going abroad and took a staycation in Cornwall. Apart from one gorgeous, glinting day, it rained and blustered and blew, and I loved it. There I was, with a fire burning inside, the mackerel-coloured sea swirling outside, living off the fat, that's to say, the clotted cream of the land. If you can't find clotted cream (sometimes called Devonshire cream) then feel free to lavishly spoon softly heavy whipped cream onto the scones instead. The buttermilk in these scones only gives them a slight tang, all the better to enjoy the jam and cream on top, but is also what yields such a melting, tender crumb. These scones do look a bit like they are suffering from cellulite (though I dare say we all might, if we ate too many of them), but proper scones should not have the smooth-sided denseness of the store-bought variety. And they are so worth making. Until you have made a batch of scones you won't have any idea how easy they are to throw together. Frankly, it shouldn't take longer than 20 minutes to make and bake them, from start to finish. Even though the process is hardly lengthy enough to warrant cooking them in advance, I like to make up quite a big batch - and this recipe will give you about 18 scones - and freeze some (they thaw incredibly quickly) to produce a near-instant cream tea at some future date.
Provided by Nigella Lawson : Food Network
Time 22m
Yield 17 to 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F and line a large lipped baking sheet with parchment paper.
- Put the flour into a bowl with the baking soda, cream of tartar, and sugar. Chop the butter and the vegetable shortening into pieces and drop them into the flour. Rub the fats into the flour - or just mix any old how - and then pour in the buttermilk, working everything together to form a dough.
- Lightly flour your work surface. Pat the dough into a round-edged oblong about 1 3/4 inches thick and cut out 2-inch scones with a biscuit cutter. (Mine are never a uniform height, as I only pat the dough into its shape without worrying whether it's irregular or not.)
- Arrange the scones fairly close together on your lined baking sheet, and brush with beaten egg (to give golden tops) or not as you wish.
- Bake for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel. Remove them to a wire rack to cool, and serve with clotted cream and your favourite jam.
- Make Ahead Note: Scones are best on the day they are made but day-old scones can be revived by warming in oven preheated to 300 degrees F for 5 to 10 minutes.
- Freeze Note: Baked scones can be frozen in airtight containers or resealable bags for up to one month. Thaw for 1 hour at room temperature and warm as above. Unbaked scones can be put on parchment-lined trays and frozen until solid. Transfer to resealable bags and freeze for up to 3 months. Bake direct from frozen, as directed in recipe, but allowing extra 2 to 3 minutes baking time.
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lerato phefo
[email protected]I've made these scones several times and they always turn out great. They're a perfect addition to any breakfast or brunch.
Abdul Qayum
[email protected]These scones were a bit too dry for my taste, but they were still good.
Ssebaggala Bashir
[email protected]I followed the recipe exactly and the scones turned out perfectly. They were light and fluffy with a slightly crispy exterior.
Nakia Mitchell
[email protected]These scones were amazing! I loved the texture and the flavor. I will definitely be making them again.
Anne Niez
[email protected]I'm not a big fan of scones, but these were actually pretty good. The buttermilk gave them a nice tang.
Paul Kenso
[email protected]These scones were just okay. I've had better.
Christopher Maldonado
[email protected]I made these scones with my kids and we had a lot of fun. They turned out delicious and we'll definitely be making them again.
Asad ali Mughal Asad ali
[email protected]The scones were a bit dense, but the flavor was good.
Rahman Gaming
[email protected]I've made these scones several times and they always turn out great. They're a perfect addition to any breakfast or brunch.
Ramnand Rajak
[email protected]These scones were a bit too sweet for my taste, but they were still good.
Saam Khan Official
[email protected]I followed the recipe exactly and the scones turned out perfectly. They were light and fluffy with a slightly crispy exterior.
Efen Ndunge
[email protected]The scones were easy to make and tasted delicious. I will definitely be making them again.
mumbeca Jussper
[email protected]I made these scones for a brunch party and they were a huge hit! Everyone loved them.
Alline Allen
[email protected]These scones were a bit too dry for my taste, but the flavor was good.
Fahad meo
[email protected]Not a fan.
Roshan Raskoti YT
[email protected]I've tried many scone recipes but this one is by far the best. The scones are so light and fluffy, and the buttermilk gives them a wonderful flavor.
H7M
[email protected]Easy to make and turned out great!
Bijoy Mohapathro
[email protected]These scones were a delightful treat! The buttermilk gave them a lovely tang and the texture was perfect - light and fluffy on the inside, with a slightly crispy exterior. I served them warm with some homemade strawberry jam and they were absolutely