Buttermilk Scones Photo: Annabelle White
Forget those tragic rock-hard, numbers... these buttermilk scones are light and fabulous, says chef Annabelle White.
The trick, she says, is to freeze the butter, then grate it in and stir with a knife.
"I do not want your hot hands anywhere near this mix."
Buttermilk is the liquid left over from the butter-making process, Annabelle tells Jesse Mulligan.
Although buttermilk is a key ingredient in ranch dressing, it's a misconception that it's fattening,
"People think it's butter added to milk and you've gotta go to Jenny Craig."
Buttermilk Scones
Makes 15
Ingredients
- 3 cups self-raising flour (always use a good flour - like Edmonds)
- pinch of salt
- 1 Tsp baking powder
- 80g very cold butter (from the freezer)
- 1 1/2 - 1 3/4 cups buttermilk (adjust till moist)
- 1 cup dried fruit (craisins, currants, sultanas, raisins and thinly chopped dried apricots work well)
Method
Preheat the oven to 200deg C fan bake.
Sift the flour, baking powder, salt in a bowl and grate in butter and with clean hands work the butter into the flour until the mixture is fully integrated and resembles fine breadcrumbs you are ready to add the buttermilk.
Shake the buttermilk. With a knife add the buttermilk, with the dried fruit. Keep the mixture wet.
Add more buttermilk if necessary. Use a knife to mix.
Place the mixture on a floured bench and gently pat out into shape with a quick knead (about 3 pats only) and cut into pieces and place on a baking tray, close together
Bake at 200degC fan bake for 10-15 minutes or until golden.
OR you can simply spoon out and place onto tray - DO NOT OVERWORK.
If the mix is too wet for you to work easily - simply add a little flour, if you are getting more confident go with them slightly wetter, you can always add another drop of buttermilk.
Once they are coloured they are done! Serve with butter and good jam!
Cook's tips
- Don't use the food processor for this recipe - make the scones by hand - it produces a better result.
- Have the mix slightly wetter than you would think is normal - it should be borderline "I think I need more flour" stage rather than dry but you do need to cut and handle easily
- Fan bake does work best with scones - we tried baking scones using traditional and fan bake and the fan bake works best - but a good hot oven… whatever you have!
- Place the scones on the tray fairly close together if they "join up" in the baking process you will have a very moist scone and softer on the side.
- Have buttermilk on hand in the fridge - it has a long fridge life and you can use it even 2-3 weeks past the best by date without any problem in a good cold fridge.
- Use a knife and turn the bowl to mix the liquid with the flour - saves over-working the gluten in the mix. This will produce a lighter scone.
