But first a bit about buttermilk...
Despite its name and thick consistency, buttermilk is not loaded with butter (or fat). The name merely reflects its butter-making beginnings—it was the milky liquid left over after butter was churned.
Buttermilk brings a pleasant tang to cakes, breads, biscuits and other family favorites while adding very little fat. Because this rich-tasting milk is an acidic ingredient, like yogurt and sour cream, it also helps tenderize the gluten in batter, giving baked goods a softer texture and more body. Plus, it helps quick breads rise.
Most buttermilk you find at the supermarket is low-fat and sometimes nonfat. The milk tends to get thicker with time, so remember to shake the carton before using.
You will need:
- 450 g self-raising flour
- 1/4 teaspoon salt
- 100 g cold butter (diced)
- 45 g golden caster sugar
- 284 ml buttermilk
- 1 teaspoon vanilla extract
- splash of milk
1. Heat oven to 200 C Fan, and lightly flour a baking sheet
2. Put flour, salt and butter into a food processor and pulse until feel (or see) any lumps of butter. Add sugar
3. Gently warm the buttermilk (keep the pot) and and add vanilla to pan
4. Use a large bowl and quickly tip in some of the flour mix, followed by buttermilk mix, repeat until everything is in the bowl. Use a knife to quickly mix together to form a dough (try not to handle the dough too much as it makes for a tougher scone)
5. Tip onto a floured surface, lightly bring together with your hands a couple of times
6. Press (don't use a rolling pin) out gently to about 4 cm thick and stamp rounds with a 6 cm cutter. Reshape the trimmings until all the dough is used
7. Spread out on a lightly floured sheet. Add a splash of milk into the milk into the buttermilk pot, use as a glaze for tops of each scone
8. Bake for 10-12 mins until golden and well risen