SCONES WITH BUTTERMILK AND PLAIN FLOUR RECIPES

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PLAIN SCONES - EASY SCONE RECIPE - GOOD HOUSEKEEPING



Plain scones - easy scone recipe - Good Housekeeping image

Make classic scones with this recipe, quick and easy scone recipe, that takes less than 30 minutes to prepare and bake.

Provided by The Good Housekeeping Cookery Team

Categories     Summer    baking    dessert

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 5

225 g

self-raising flour, plus extra to dust

75 g

butter, chilled

40 g

golden caster sugar

1

large egg

2-–5 tbsp buttermilk or milk, plus extra to glaze

Steps:

  • Preheat the oven to 220ºC (200ºC fan oven) mark 7. Sift the flour into a bowl, add a pinch of salt and mix. Add the butter, cut into small cubes, then lightly rub in with fingertips until mixture looks like breadcrumbs. Add sugar and stir in.
  • Put the egg into a jug, add 2tbsp of the buttermilk or milk and beat together. Make a well in the centre of the crumble and add the egg mixture. Using a round-bladed knife, mix the egg gradually into the crumble. As the dough forms, bring it together with your hands; it should be soft but not sticky. If it feels dry, add extra buttermilk or milk, 1tsp at a time. Shape the dough into a rough ball, then pat into a round.
  • Lightly flour a clean worksurface and a rolling pin. Gently roll out the dough to at least 2.5cm thick. Dip a 5cm cutter in flour. Cut out each scone by placing the cutter on the dough and giving it a quick push down-wards. Don't twist the cutter; just lift it and ease the dough out. You'll get five or six scones out of the round. Gather the trimmings, re-roll to the same thickness and cut more, repeating until you have a total of eight.

Nutrition Facts : Calories 200 calories

BUTTERMILK SCONES RECIPE - BBC FOOD



Buttermilk scones recipe - BBC Food image

Until you have made a batch of Nigella's buttermilk scones you won’t have any idea how easy they are to throw together. Frankly, it shouldn’t take longer than 20 minutes to make and bake them, from start to finish.

Provided by Nigella Lawson

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 18

Number Of Ingredients 8

500g/1lb 2oz plain flour, plus extra for dusting
2 tsp bicarbonate of soda
2 tsp cream of tartar
2 tsp caster sugar
50g/2oz unsalted butter
25g/1oz soft vegetable shortening
300ml/10½fl oz buttermilk
1 free-range egg, beaten, for an egg-wash (optional)

Steps:

  • Preheat the oven to 220C/450/Gas 7. Line a large baking sheet with baking parchment.
  • Put the flour into a bowl with the bicarbonate of soda, cream of tartar and sugar.
  • Chop the butter and the vegetable shortening into pieces and drop them into the flour.
  • Rub the fats into the flour using your fingertips – or just mix any old how – and then pour in the buttermilk, working everything together to form a dough.
  • Lightly flour your work surface. Pat the dough down into a round-edged oblong about 4cm/1½in thick, then cut out 6cm/2¼in scones with a fluted cutter.
  • Arrange the scones fairly close together on your lined baking sheet, and brush with beaten egg (to give golden tops), if you wish. Cook for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel. Remove them to a wire rack to cool, and serve with clotted cream and jam.

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