Classic bakes last the test of time for a reason, and this delicious sweet buttermilk scone recipe from Some Like It Sweet’s Jill Harding certainly hits the spot.
This is a very simple basic sweet scone recipe. I like to make the dry mix in a large batch (it will keep very well in a jar or tupperware container for 2-3 weeks) so that smaller batches of scones can be made in a matter of minutes and enjoyed warm from the oven without all of the hassle and mess of starting from scratch every time!
How to make the dry mix
- 900g Self raising flour
- 30g Castor sugar
- 10g Salt
- 10g Bread soda
- 240g Butter
Place all the ingredients for the dry mix into the bowl of electric mixer, using the paddle attachment, mix on a medium speed until the butter is fully incorporated and the mixture resembles a very fine crumb. If you don’t have an electric mixer, you can crumb this by hand of course!
This is the dry mix which will keep in a sealed container, in a cool place but not necessarily the fridge, for 2-3 weeks.
How to make a batch of scones
- 500g Dry mix
- 250ml Buttermilk
- A little milk or egg yolk to glaze
Top tip: If in doubt, you need a ratio of 2:1 Dry ingredients to buttermilk. As long as you remember that, you can make as much or as little as you like.
1. Preheat the oven to 200°C. Place 500g of dry mix into a large bowl.
2. Take 250ml buttermilk and using a clean knife, quickly mix the wet and dry together until just combined- you may not need all of the milk.
3. Tip the mix out onto a floured surface and gently pat it to a round of about 1-2 inches in thickness. You do not want to overhandle the mixture, aim to touch it as little as possible.
4. You can use a round cutter or a knife to cut the dough into 4-5 equal sized scones. Brush the top with some milk or egg yolk and sprinkle with a little sugar.
5. Place in the hot oven and bake for 5 mins at 200°C, then reduce the heat to 180°C for a further 10 minutes.
6. Tap the bottom of the scones, which should sound hollow when fully cooked. Remove from the oven and cool slightly. Enjoy with your favourite jam, and butter or clotted cream.