Buttermilk scone recipe courtesy of Linda Duffin of Mrs Portly’s Kitchen.
(Makes 6 scones)
Delicious slathered with Fen Farm Dairy mascarpone and a dollop of jam!
- 225g Hodmedod’s YQ Flour
- 4 level tsp baking powder
- Pinch of salt
- 40g Fen Farm Dairy butter, diced
- 30g caster sugar
- 150ml Fen Farm Dairy buttermilk
Heat oven to 220C/200 fan/425F/Gas Mark 7.
Put the flour, baking powder and salt into a bowl and gently whisk together. Add the diced butter and rub in with the fingertips. Stir in the sugar.
Make a well in the middle and pour in the buttermilk. Mix with a table knife until the dough is soft but not sticky. Turn onto a lightly floured board and knead very briefly to smooth the underside.
Turn the dough over and pat out to a thickness of 2cm. Using a floured 6cm diameter cutter, cut into rounds. Press together the trimmings and keep cutting until you’re out of dough.
Line a baking sheet with parchment paper, place the scones on top, evenly spaced, and bake for 12 minutes until well-risen and light brown. Cool for 15 minutes on a wire rack before splitting and filling.Shop Butter Shop Raw Milk Shop Mascarpone