Skip to main content
logo
Food Advertising by

Buttermilk Scones



Bitten by the scone bug, I set off to surf the net and look for more tips and recipes on scone making.  I chance upon this recipe from  Do what I like.  In her post, Florence has generously shared some valuable tips re the fine points of scone making and I find that the scones made with buttermilk are light with a tender crumb and a wee bit buttery.












I stumbled upon this site as well.  Do check it out if you want to learn more about the final touches of scone making.  Another tip is to just ease open the warm scone with your fingers as cutting it up with a knife will spoil the crumbly texture of the scone. 

Recipe for Buttermilk Scones  (adapted from Buttermilk scones from Do what I like blog)

Ingredients

  • 200 gm self-raising flour, sifted 3 times
  • 1/4  tsp salt
  • 2 Tbsp sugar
  • 50 gm cold butter, cut into small cubes
  • 150 ml buttermilk  (low fat milk + 2 tsp lemon/lime juice)
  • Milk for glazing
Method
  1. Make buttermilk by adding 2 tsp of lemon juice to 150 ml low fat milk.  Let stand for 30mins.
  2. Sieve flour thrice into a mixing bowl.  Stir in the salt, mix well.
  3. Add in the cold butter cubes and rub in with your finger tips till it resembles breadcrumbs.
  4. Stir in the sugar.  Make a well in the centre of the mixture.
  5. Pour in the milk, hold back a little lest the mixture becomes too runny.
  6. Stir to mix with a pair of chopsticks.  Do not overmix, as overmixing will toughen the scones.  Dough should be sticky.  If dough is too dry, add in a bit more milk.
  7. Transfer the dough onto a slightly floured worktop.  Lightly pat the dough to 2 cm thick and cut with a  flour dusted 5.5 cm cutter.  Press cutter firmly into the dough.  Do not twist.
  8. Arrange the scones side by side slightly touching each other on a parchment lined baking tray.
  9. Glaze the scones with some milk.
  10. Bake in a preheated oven @ 220 deg C for 13 to 15 mins.  Scones are cooked when they have risen and begin to separate in the middle and a little brown on top.
  11. Transfer the scones onto a wire rack to cool.
  12. Serve warm scones with jam, butter, cream or any of your favourite spread.
  13. Makes 5 scones.


I'm linking this post  with Bake-Along # 27 hosted by Joyce, Lena and Zoe.

Comments

  1. Your scones look buttery, light and delicious! Thank you for baking-along with us, it's great to have you joining in!
    Have a great week!

    ReplyDelete
  2. Cheah,
    Your scones are DELISH!

    ReplyDelete
    Replies
    1. Thanks for dropping by, will hop over to yours soon!

      Delete
  3. This comment has been removed by a blog administrator.

    ReplyDelete
  4. You just reminded me - I have book marked one from Wendy's blog and I still havent got a chance to do. So many goodies superseding one after another ... Looks very buttery ... nice to have it with freshly brewed coffee or tea!

    ReplyDelete
    Replies
    1. Yes, I too have a long list that never seems to end.

      Delete
  5. hi Cheah, your scones is just beautiful!
    Florence's recipes are usually reliable :)

    ReplyDelete
    Replies
    1. Thank you. Yes, I do agree with you that Florence's recipes are reliable.

      Delete
  6. i do hear good reviews of using buttermilk in scones tho i've yet to try making scones with buttermilk. Nice texture, Cheah! Thanks for another wonderful scone recipe and really glad that you're joining us for the first time!

    ReplyDelete
    Replies
    1. You're welcome, Lena. Buttermilk does make a difference.

      Delete
  7. Yea, I think the buttermilk will give it a more light texture. I have one on my to do list and still have not done it...my list is getting longer having cut a few queues haha :) so the scone has gone down a few steps :) but looking at yours makes me want to make them too !

    ReplyDelete
    Replies
    1. Yes, join in the fun, should not be a problem to you.

      Delete
  8. Hi, dropping in through the Bake Away. Your scones look lovely. I love to use buttermilk in my bakes too... it really gives a wonderful texture.

    ReplyDelete
    Replies
    1. Thanks for dropping by. Will hop over to yours soon......

      Delete
  9. I love scones and always enjoy to have it for my afternoon tea...with loads of butter & jam. Slurppp...
    Hope you're enjoying your evening, Cheah.
    Sleep Tight!
    Kristy

    ReplyDelete
    Replies
    1. Ya, I like it warm with just a thin layer of jam. You have a grea weekend ahead!

      Delete
  10. I love making scones. The buttermilk scones look lovely. The buttermilk looks like it made them nice and light.

    ReplyDelete
    Replies
    1. Yes, buttermilk does make a difference and thanks for dropping by!

      Delete
  11. Happy to have you baking along with us! Your scones looks very fluffy. Like you, I'm also a big fan of buttermilk scones.

    ReplyDelete
    Replies
    1. So happens I also made scones again and in time to join in your Bake along!

      Delete
  12. Your buttermilk scones looks really fluffy and delicious! Will try this recipe one day when I have a yearning for scones:)

    ReplyDelete
  13. I just baked these! But i'm not sure why it took me about an hour for the scones to brown at the top. Nonetheless, it was really fragrant and yummmyyyy! Thank you so much! :)

    http://raayche.blogspot.sg/2014/04/buttermilk-scones.html

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Pandan Ogura Cake ~ 班兰相思蛋糕

This Pandan Ogura Cake is soft, moist and light and the texture resembles that of a chiffon cake but baked in a normal cake pan.  There are many variations of ogura cake with different flavours and I've baked with Greentea and Orange flavour before.





Pandan Ogura Cake  ~  班兰相思蛋糕
Ingredients (A)
5 egg yolks
1 whole egg
1/4 tsp salt
65 ml canola oil
90 ml pandan juice
70 gm plain flour
(B)
5 egg whites
70 gm caster sugar
1/4 tsp cream of tartar

Method
In a bowl, whisk egg yolks and whole egg till well combined.  Add in oil, pandan juice and salt, whisk thoroughly.  Sift in flour, mix well.In a clean bowl, whisk  egg whites till foamy, add in cream of tartar and gradually add in   sugar.   Whisk till stiff peaks form but not dry.Fold in 1/3 meringue into the egg mixture, mix well and then pour this mixture into the   remaining meringue.   Mix well.  Pour batter into a lined 8 inch square pan.  Tap the pan a bit to remove air bubbles.Steam bake in a preheated oven @ 150 deg.C for 60 mins.…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Homemade Salted Chicken ~ Confinement food ~ 盐烤鸡

This is a very simple chicken dish, easy to prepare, good to serve at a meal and also suitable as a confinement food for new mothers.   The four ingredients are of course, a free-range chicken, seasalt, Tang Gui 当归 (Angelica Sinensis)and Bei Qi  北芪 (Astragalus Membranaceus).  


Homemade Salted Chicken ~  Confinement food ~   盐烤鸡 Ingredients 1 kg free-range chicken 3 tsp ground seasalt 6 piecesTong Gui 6 pieces Bei Qi
Method Tear up the pieces of Tong Gui and Bei Qi Clean up the chicken, pat dry and rub seasalt all over the chicken. Mix up the herbs and put into the cavity of the chicken Marinate for a few hours, preferably overnight, refrigerated Remove from fridge, leave at room temperature Place the chicken into a rice cooker with a 4 mm forged thick pot Cook till chicken is tender using the 'Cook' function