We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Buttermilk Scones

Buttery extremely light scones, perfect for brunch.

Like this? Share it with your friends.


Report abuse

Ingredients

2 Cup Shipton Cake & Pastry flour 
1 tablespoon sugar
1 tablespoon baking powder
1 tsp fine salt
112 grams butter 
200ml buttermilk ( I make my own with full fat milk and about 1tbs lemon juice )

Method

Mix all the dry ingredients and then crumb with the butter.   I like to semi freeze the butter and then grate it into the mix. Once crumbed bring all together with the milk. But don’t add the milk all at once as you may find you don’t need it all. Add enough to just bind all together in a ball.

Pat or roll out on a floured board to about 2cm thick and cut into rounds with a scone cutter.

Place on parchment on a baking tray and Bake in the centre of the oven for around 12 mins, (depending on size of cutter used) at around 180-200.

Best eaten slightly warm when freshly made.

Ps. work well with added extras. I have done these with added chopped apricots, currants, or cheese.

Added by: Janet Narey


Tags: Scones CakeNpastry

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...