October 23, 2016 by dgarnett2013
Buttermilk Scones with cream and jam: Scandinavian Baking by Trine Hahnemann
Makes 14 – 16
- 400g plain flour, plus more to dust
- 5 tabs caster sugar
- 2 tsp salt
- 3 tsp baking powder
- 150g cold butter, chopped
- 200ml buttermilk
- 300ml double or clotted cream, to serve
- Jam, to serve
Preheat the oven to 180℃.
Sift the flour, sugar, salt and baking powder into a big bowl.
Add the cold butter and, with your fingers, rub the butter into the flour until it has the consistency of crumbs.
Add the buttermilk and fold in until the dough becomes smooth.
Remove from the bowl and knead on a floured work surface until the texture is even, but do not overwork, then roll the dough out to 2cm thick.
Fold the dough in half, then roll it out to 2cm thick again. Repeat this folding and rolling three times, then finish by rolling th enough out to 1.5cm thick.
With a 5 or 6cm (depending how big you want them) cookie cutter, cut out 14 – 16 scones and place on a baking sheet lined with baking parchment. Put in the fridge for 10 – 20 mins (this helps them keep their shape when baking).
Bake in the oven for 15 – 18 mins. Leave on a wire rack until just cold.
Whip the double cream until billowing and serve with the scones and the jam.
Serve immediately. Scones do not keep well.
Made the day we played in the Walled Garden in Brockwell Park.