• Sarah Dann

Ultimate Buttermilk Scones

Hi Everyone!

So we have 'Shimmy & Shaked' and we now have delicious butter (https://www.wwsdblog.com/post/shaking-making-butter), and as promised here is a delicious recipe to use with that buttermilk that was left in the jar.

I don't know about you, but I am so excited to be able to use my own butter and buttermilk in this recipe!

The key to making successful scones is to work quickly, and to touch the dough as little as possible.

I chose this BBC recipe because it required exactly 125ml of buttermilk, which should be the amount that you were left with too. It is called the Ultimate Scones and your Fresh Buttermilk & Butter makes them taste even more Ultimate!

This will make approx. 6 scones.

How I have edited this recipe:

This recipe online says: "Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks."

I would actually avoid doing this, as I don't feel it is necessary. The least handling of the dough - the better, as this will reduce the amount of air that is pressed out, resulting in fluffier scones.

I also recommend using a whisked egg for glazing the top of your scones just before you pop them in the oven with a pastry brush.

What I have learned, and maybe you already know, is that we need to add an acid to our fresh buttermilk in order to make it resemble the buttermilk in the store. This can be either lemon juice or white vinegar (I used vinegar). Simply use 1/2 TBSP for the 125ml of buttermilk, stir and leave for 10 minutes.

What You Will Need:

* 225g self-raising flour. NOTE: If you are using All Purpose Flour, I added 2 teaspoons of Baking Powder.

* ¼ tsp salt

* 50g slightly salted butter. Or your fresh butter! This does need to be cold & cut in small pieces.

* 25g golden caster sugar

*125ml buttermilk

*1/2 TBSP of vinegar or lemon juice if using fresh buttermilk. * 4 TBSP full-fat milk

* Egg for glazing (optional)

* A little extra flour for dusting surface, and for a small bowl used for your cutter.

Optional: Strawberry Jam and clotted cream, to serve.

Tools you will need:

* Round bladed knife

* Mixing bowl

* Baking sheet

* Greaseproof Paper (optional)

* Measuring jug

* Measuring spoons.

* Round cookie cutter

* Small bowl of flour which your cutter will fit into.

* Small bowl for a whisked egg

* Fork to whisk egg

* Pastry brush

* Cooling rack


1) Preheat the oven to 220C/gas 7/fan 200C (420F/ Fan 390F)

2) Butter a baking tray or line one with greaseproof paper.

3) Add flour and salt to a large mixing bowl and stir.

4) Place the cut up butter in the flour and rub lightly with your fingers until a fine crumbly texture is formed.

5) Stir in sugar (and baking powder if using).

6) Add 4 TBSP of full fat milk to the buttermilk. Mix.

7) Make a well in the bowl and slowly add in buttermilk. You may not need all of the buttermilk, so it is better to hold off placing it all in the bowl.

8) Using a round bladed knife stir until you have a soft dough.

9) Carefully place your dough on a floured surface and softly flatten with your hands to 2cm thick.

10) Place your cutter in the small bowl of flour and insert into the dough, try not to twist your cutter. By placing the cutter into the flour bowl each time will prevent the dough sticking to your cutter.

11) Pop scones onto your tray.

12) Remold the left over dough and repeat procedure.

13) Whisk an egg with a fork in a bowl and brush the top of the scones with your pastry brush and pop into the oven.

Your scones will take 10-12 mins to cook.

Once golden, take out and leave on a cooling rack.

Serve with cream or butter and jam! Enjoy a very British afternoon tea made from your own butter and buttermilk, how neat is that!

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