I decided to make these scones as having made blackcurrant jam last week I really needed something tasty to put it on (other than toast!) So I whipped up a batch of these Buttermilk Scones courtesy of Delia Smith. Scones are so simple to make and easily adapted to any flavour (with the exception of savoury scones, my pet hate is cheese scones made with sweet dough!), I have no excuse and should make them more often!
This recipe comes from Delia’s ‘How to Cook 2’ book, a book I haven’t actually used that much, but I have been told I need to use all my cookbooks before I can buy anymore!
Delia’s Buttermilk Scones (makes approx. 6, depending on cutter size)
2-3 tbsp. Buttermilk, plus a little extra for brushing
225g Self-raising flour, plus a little extra for dusting
Pinch of salt
75 g Butter, at room temperature
40 g Golden caster sugar
1 Large egg, beaten
Preheat the oven to 425F / 220C / Gas Mark 7
Begin by sifting the flour and salt into a bowl, rub the butter lightly into the mixture until it looks like breadcrumbs, then add the sugar.
In a jug, beat the egg and 2 tablespoons of the buttermilk together and start to add this to the rest, mixing the dough with a palette knife.
When it begins to come together, finish off with your hands – it should be soft but not sticky (if the dough seems too dry, add a little more buttermilk, a teaspoon at a time).
When you have formed the dough into a ball, tip it on to a lightly floured surface and roll it into a circle at least 1 inch (2.5 cm) thick
Cut out the scones by placing the cutter on the dough and giving it a sharp tap
Carry on until you are left with the trimmings, then bring these back together to roll out again until you can cut out the last scone.
Place the scones on the baking tray, brush them lightly with the buttermilk and dust with a little flour.
Bake on the top shelf of the oven for 10-12 minutes, or until they are well risen and golden brown, then remove them to a wire rack to cool.
I served mine still warmed from the oven with lashings of butter and homemade blackcurrant jam, but if you had some clotted or fresh cream, that would be even better!