“Hey yoghurt, if you’re so cultured, how come I never see you at the opera?”. – Stephen Colbert
Welcome back everyone and hope you all had a wonderful break. Here’s a quick and easy recipe to start off the year. I know there are many great recipes out there for scones and I have to say I like all of them. Nevertheless the addition of buttermilk came about when I didn’t have enough cream so I substituted with the buttermilk. What I found was a lovely firm yet fluffy scone inside and a crunchy top and bottom. My family love it with the traditional strawberry jam but of course you use whatever topping you like. Hope you like it!
Tips: If using a round cookie cutter 4cm (1 ½ inch) it makes approximately 12 scones.
- 1 ½ cups of 35% cream
- 1 cup of Buttermilk
- 3 cups of plain flour (preferably organic)
- 3 teaspoons of baking powder (if possible from a Health Food store as they stock baking powder that’s aluminium free)
- 1 Tablespoon of caster sugar
- A little milk for brushing
- To serve: Strawberry Jam or other and whipped cream or double cream.
- Preheat the oven to 180 C. Place the cream in a bowl and beat until stiff peak form.
- Add the buttermilk to the cream and give a little whisk.
- Sift the flour and baking powder over the cream, add the sugar and stir gently until you have a light dough formed. (Try not to over work the dough)
- Turn out on a lightly floured surface and press out until you have a 1 ½ inch thickness.
- Use a cookie cutter of your choice or even cut in squares!
- Place on a baking tray lined with baking paper and brush the tops with milk.
- Bake for approximately 20 minutes or until golden brown.
When cooled serve with jam and cream. Enjoy!