Wednesday, May 24, 2006

Buttermilk scones

This is the Dan Lepard's recipe. Well, I'm not a big fan of scones but...

"Sweet buttermilk scones.
Before you even ask - yes, you can use yoghurt instead. These sweet buttery scones are best served warm, with more butter and a dollop of good berry jam. Makes a dozen.

250g plain flour
3 tbsp caster sugar
2 1/2 tsp baking powder
3 tbsp unsalted butter, softened
100g raisins, if you like them
75g buttermilk or yoghurt
1 large egg
extra buttermilk and sugar for the tops

Heat the oven to 210C. In a bowl weigh the flour, sugar and butter, and rub it together with your fingertips so it turns cream coloured and slightly crumbly. The odd fleck of butter is no bad thing. If you like raisins put them in now. In a small jug beat the egg with the buttermilk (or yoghurt) then stir this into the flour. Combine to a firm ball of dough, then knead lightly for 10 seconds, no more. Flour the surface again and the top of the dough and roll out to 2cm thick. Either cut with a knife into 4cm squares, or use a round cutter the same diameter. A quick cut downward will give you the best rise in the oven. Place on a parchment lined tray a few cm apart, brush the tops with extra buttermilk (or yoghurt) and dredge with extra sugar if you like. Bake for 15 - 20 minutes until risen and lightly coloured."


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