Basic buttermilk scones
- Mary Cadogan
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Makes 16
More effort
Total time: 40 mins
A star rating of 3.9 out of 5.6 ratingsRate
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These savoury scones are perfect with potted fish. Make early in the day then warm before serving, for the best results
Vegetarian
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Potted fresh & smoked salmon
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Ingredients
Nutrition
Units:
MetricUS
- 350g self-raising flour
- ½ tsp bicarbonate of soda
- a good pinch of salt
- 85g butter
- 284ml carton buttermilk
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Nutrition: nutrition per scone
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kcal118
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fat5g
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saturates3g
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carbs17g
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sugars0g
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fibre1g
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protein3g
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salt0.56g
low
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Method
-
step 1
Preheat the oven to 220C/gas 7/fan 200C. Mix the flour, bicarbonate of soda and salt in a bowl. Add the butter, cut into small pieces and rub in with your fingertips until the mixture resembles fine breadcrumbs.
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step 2
Tip in the buttermilk and mix lightly and quickly to form a soft dough. Knead very briefly, then roll out to 2cm thickness and cut into sixteen 5cm rounds.
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step 3
Put on a baking sheet (no need to grease) a little apart, and bake for 12-15 minutes, until risen and pale golden.
Recipe from Good Food magazine, September 2002
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A star rating of 3.9 out of 5.6 ratings
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