Buttermilk scones are delicious! They are slightly creamier than scones made with milk, but they're just as easy and quick to bake.
Unlike English tea scones, I don't usually put fruit, such as sultanas, in these scones. I think they are beautiful on their own.
They are perfect with butter and a good fruit jam. They have a slightly sour taste which really brings out the flavour of the jam.
I don't usually serve these scones with cream. The scones themselves are quite moist, and I don't think they need the extra creaminess.
As with all scones, they need to be made with a light hand. Dough that is overworked does not rise well, and the scones can be heavy. The best scones are light as a feather and break open easily without a knife.
Buttermilk is the liquid that separates away from cream when you shake it, or churn it, to make butter. It is thicker than milk, and more acidic in nature. Because of this, it can cause problems with rising if you use too much.
Time: 30 minutes to serving
Makes: 6 large or 9 small scones
225g (1 1/2 cups) plain flour
3/4 tsp baking soda
3/4 tsp baking powder
225g (1 1/2 cups) self-raising flour
55g (1/4 cup) butter
pinch of salt
25g (2 1/4 tablespoons) soft brown sugar
125ml (1/2 cup) buttermilk
4 tablespoons full fat milk
Serve buttermilk scones on their own with just butter and jam and with a good strong black tea, like Earl Grey.
Beautiful homemade strawberry jam is my personal favourite, but any one of your favourites will go well.
Buttermilk scones are also great as part of an afternoon tea spread. Try them alongside carrot cake or chocolate cupcakes, soft gingerbread cookies and a selection of finger sandwiches.
I really prefer drinking black teas with scones when I have them on their own, but with a full spread like the one above, try rooibos or fresh peppermint tea if you wish to avoid caffeine.