I often have containers of buttermilk in my freezer as I can’t bear to throw it away after I have made butter or cheese. After a spate of jam making this summer I had lots of part jars of jam in my fridge as well. So when friends were coming around I decided that whipping up a batch of Buttermilk Scones to have with jam and cream would be perfect.
3 cups flour
3 tsp baking powder
Pinch of salt
1 tbsp sugar
1 1/4 cups buttermilk, plus extra for brushing on top
Put the flour, baking powder, salt and sugar into a large mixing bowl.
Cut the butter into small cubes then rub it into the flour mixture using your fingertips until it resembles fine breadcrumbs.
Add the buttermilk and gently fold into the flour mixture. Don’t over-mix or the scones will become tough.
Lightly flour your work surface and then press out the dough into a rectangular shape. Cut into 12 pieces or, if you prefer, use a cookie cutter to cut out rounds. Place your pieces onto a lined baking tray.
Brush the tops of the scones with buttermilk and bake for about 15 minutes at 200C until lightly browned. (I forgot the buttermilk but they turned out okay).
Remove from the oven onto a cooling rack and cover with a clean tea towel to finish cooling.
Serve with jam and cream – and friends!