I have a great scone recipe. It’s my husband’s great-auntie Lorna’s recipe. ‘Lorna’s Scones’ are fail-free high risen scones that have rather dry texture and we all love it. When I used Buttermilk instead of regular Milk, the dough became too dry. I needed to change the ratio. This is the Buttermilk version recipe.
12 to 16 Scones *depending on the size
3 cups Self-Raising Flour *plus extra for dusting
1 pinch Salt
1 tablespoon Caster Sugar
80g Cold Regular Salted Butter
1 & 1/3 cups Buttermilk
- Preheat oven to 220℃. Line a baking tray with baking paper.
- Place Flour, Salt and Sugar in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Now you’d better cold your hands if your hands are warm. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs. Do not over do it.
- Add Buttermilk and stir until a sticky dough forms. Knead gently until just combined and smooth.
- On a lightly floured surface, use your hand to gently flatten the dough to 2cm thick. Then cut out scones using a round cutter or a drinking glass. *Note: Today I used 7cm drinking glass and made 12 scones.
- Place scones on prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.
- Enjoy with jam and cream, Or your favourite toppings.