This buttery scone recipe teaches you how to bake scones with self-raising flour. It makes soft, light, and delicate English scones that are perfect for tea time.
As a child, I loved snacking on scones during tea time, my favourite toppings were jam and cream. However, I’m still not exactly sure in which order they should be placed. I must say though that I believe that it should be jam and then cream.
I learned how to prepare this scone recipe from watching my mother make delicious scones for us as well as having eaten scones from a variety of bakeries. The scones in this recipe have a crumbly exterior and a delicate interior, making them the most delicious light English scones
Buttermilk scones tend to have a firm crumbly skin with a soft, buttery and airy inside, which makes them the best tea time treat. This is what makes buttermilk scones superior.
In a large mixing bowl, sift your self raising flour, baking powder and salt in a bowl
2.rub in your butter
Using your fingertips, rub your butter into
In a small mixing bowl whisk together your egg, sugar, yoghurt, and vanilla essence.
If you don’t have buttermilk you can use 1TBSP of vinegar with 1/3 cup of milk for this recipe. Or you can use 1TBSP of lemon juice with a 1/3 cup of milk.
nb! the results will not come out exactly the same as they would with proper buttermilk.
Yes, this is a perfect time-saving technique for all the busy people like me who absolutely love scones. This can be done by following the recipe until you get to the cutting process. Freeze the round cut disc in a resealable bag for up to two months, cook from frozen for 20 minutes or until dough has risen and scones are cooked.
Do not overmix your dough, this could negatively affect how your scones bake.
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