how to bake scones with self-raising flour
This is the ultimate buttery scone recipe. It is delicate and light making it a perfect tea time treat. You will love these!
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Breakfast
Cuisine British
Servings 6
Calories 475 kcal
- 2¼ cups self-raising flour
- pinch salt
- 1 tsp baking powder
- ½ cup white sugar
- ¾ cup unsalted butter
- 3 tsp vanilla essence
- 1 large egg for the batter
- 1 small small egg for brushing
- ⅓ cup buttermilk
Preheat your oven to 180 degrees Celsius on bake and lightly flour your baking tray.
In a large bowl sift the self-raising flour along with the baking powder and salt. Using your fingertips fold in the butter until the mixture is crumbly ( like breadcrumbs).
In a separate medium-sized bowl whisk the vanilla essence, buttermilk, egg and sugar.
Add your wet ingredients into the dry ingredients and use a wooden spoon to mix the mixture. Mix until all ingredients are combined. Do not overmix.
Place your dough onto a lightly floured surface and roll out until it is 3 cm thick. Cut out your dough into small circles and place them on your baking tray.
Lightly beat your other egg in a small bowl and brush the top of your scones. this will mak your scones look good and light brown
Bake for 15-20 minutes or until the scone is light brown on the top and has risen.
- Serve your buttermilk scones with some jam and whipped cream.
- Do not overmix your dough, this could negatively affect how your scones bake.
- Make sure your butter is cold to give your scone a beautiful rise.
- Refrigerate your dough for 10 minutes before baking for optimal results.
Keyword buttermilk scone recipe