How to make buttermilk scones
Ascot’s Head Chef and Executive Chef, Ben Dutson and Gemma Amor have shared their recipe for buttermilk scones.
This recipe makes 10 scones, takes 10 minutes prep and 14-20 minutes bake time
Ingredients
330g flour
20g baking powder
50g unsalted butter
50g caster sugar
100ml milk
100ml buttermilk
1 egg, beaten
Method
Preheat the oven to 180°C/350°F/Gas 4 and line a baking tray with greaseproof paper.
Combine the dry ingredients in a large mixing bowl and rub
the butter in until the mixture resembles fine breadcrumbs.
Create a well in the middle of the mixture and add the sugar, mixing thoroughly.
This recipe is for plain scones but if you wish to add any fruit or flavourings such as sultanas, cinnamon or vanilla, now is the time to do so.
Pour in the liquid gradually until a dough is formed and all the ingredients are nicely incorporated.
Remove the dough from the bowl and flatten on a clean surface.
Using a biscuit cutter, cut into rounds and place on a lined baking tray.
Glaze the top of each scone with the beaten egg and rest for ten minutes.
Bake for 14 – 20 minutes until lightly golden brown and risen.
