The perfect weekend breakfast or an afternoon tea treat with a cup of tea. These buttermilk scones are delicious. A simple recipe that can be adapted to incorporate any flavour combination that you choose.
In a large mixing bowl combine the flour, sugar and salt. Add the chilled butter and rub together gently through your fingers until the mixture looks like fine breadcrumbs. Do not press the mixture together.
Beat the eggs with the buttermilk and add to the dry mixture and mix using a round knife. Use your hands to gently bring the dough together into a ball. (Take care not to over-work the dough as this will only result in dense, heavy scones. The lighter the handling the lighter the scone).
Place the dough onto a floured surface and roll out to around 3cm using a floured rolling pin. (If you don't have a rolling pin pressing gently with the back of your hand will suffice). Using a 6cm round cutter stamp out your scones and place them on a greased and floured baking sheet. Using a pastry brush, brush the top of the scones with the remnants of the buttermilk mixture left in the measuring jug to give a golden top to the scones.
Bake in a pre-heated oven at 200CFan for 16-18 minutes or until the scones have turned golden on top. Remove from the oven and serve.
Scones are always best served warm, fresh from the oven but they can be cooled and frozen easily enough.Feel free to experiment with flavours using this simple plain scone as a base. Dried fruits, lemon zest and poppy seed, glase cherries, chocolate chips, get creative.