Sunday, 17 March 2013

Buttermilk Devon Scones

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

Serve with strawberry jam and clotted cream! 

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