November 12, 2016 by dgarnett2013
Sweet buttermilk scones: Short & Sweet by Dan Lepard
- 250g plain flour, plus extra for dusting
- 2½ tsp baking powder
- 3 tabs caster sugar
- 40g unsalted butter, softened
- 100g raisins
- 1 large egg
- 75g buttermilk or low fat plain yogurt (possibly a spoonful more)
- buttermilk and sugar for the tops
Heat the oven to 220℃.
Weigh the flour, baking powder, sugar and butter together in a bowl, and rub it all together with your fingertips so it turns cream-coloured and slightly crumbly. The odd fleck of butter is no bad thing.
Add the raisins.
In a small jug, beat the egg with the buttermilk then stir this into the flour.
Combine to a firm ball of dough, adding a little more buttermilk if the dough seems dry, and knead lightly for 10 seconds, no more.
Flour the work surface and the top of the dough and roll or press out to 4cm thick.
Either cut with a knife into 4cm squares, or use a round cutter the same diameter.
Place on a try or deep lined tin (best; keeps moisture in), lined with non-stick baking power, a few cm apart. Brush the tops with extra buttermilk and dredge with extra sugar if you like.
Bake for 15 – 20 mins until risen and lightly coloured.
Cool on a wire rack, covered with a tea towel to keep them moist.
Made for tea with the Syrian refugee families living in Lambeth