Because I have my thinking head on today I thought I'd pop back to give you my scone recipe...
It's the one I rely on and it's a no-brainer.. which is always a plus in my kitchen!
In my house I double and sometimes triple this recipe, but then my tribe are always hungry and a regular portion just wouldn't suffice.
Scones
3 cups flour
1/3 cup butter
2 1/2 tbsp sugar
2 tbsp baking powder
1 cup buttermilk
2 eggs
Gently crumb the butter into the flour & baking powder till you have something that resembles fine breadcrumbs, then stir in the sugar.
Whisk the eggs into the buttermilk and then combine the wet and dry ingredients until you have a rough craggy dough... don't overwork it, just bring it all gently together.
Put the dough on a floured surface and pat into a thick round. You can either cut it into wedges or use a cutter to cut out rounds... either way make sure you cut them nice and thick to begin with as it produces a nicebig fat scone that's way to scrummy to resist....
I bake mine in a moderate oven for about 10 to 12 minutes until golden and beautifully risen...
all you need to do then is split them as soon as they're warm enough to handle and spread with buter and jam....
These freeze really well, so if there are any left you can pop them in the freezer for later.
It's the one I rely on and it's a no-brainer.. which is always a plus in my kitchen!
In my house I double and sometimes triple this recipe, but then my tribe are always hungry and a regular portion just wouldn't suffice.
Scones
3 cups flour
1/3 cup butter
2 1/2 tbsp sugar
2 tbsp baking powder
1 cup buttermilk
2 eggs
Gently crumb the butter into the flour & baking powder till you have something that resembles fine breadcrumbs, then stir in the sugar.
Whisk the eggs into the buttermilk and then combine the wet and dry ingredients until you have a rough craggy dough... don't overwork it, just bring it all gently together.
Put the dough on a floured surface and pat into a thick round. You can either cut it into wedges or use a cutter to cut out rounds... either way make sure you cut them nice and thick to begin with as it produces a nicebig fat scone that's way to scrummy to resist....
I bake mine in a moderate oven for about 10 to 12 minutes until golden and beautifully risen...
all you need to do then is split them as soon as they're warm enough to handle and spread with buter and jam....
These freeze really well, so if there are any left you can pop them in the freezer for later.
is buttermilk easily available? thanks!!!
ReplyDeleteI love your blog btw :-) buttermilk q karima!
ReplyDeleteaw that's very sweet of you... buttermilk here in DZ is L'ben... though if you don't like it... you could just always use regular milk. Though the buttermilk helps to activate the raising agent and gives the scones a beautiful rise.. and you can't taste the l'ben once it's in the scone dough... :)
ReplyDeleteThanks! Moving to Morocco so this is helpful :-) Have you posted your homemade cheese recipe too?
DeleteKarima