How to make buttermilk scones
Stir flour, baking powder, salt and sugar together in a mixing bowl. Rub flour into the mixture until it resembles rough breadcrumbs. Whisk together buttermilk and egg and pour into the dry ingredients. Bring together with a fork until the dough just comes together then tip out onto a floured surface. Bring the dough together and pat into a disc approximately 3-5cm/1-2 inches high. Cut out scones with a round cutter and place on a baking sheet lined with parchment/baking paper. Brush the scones with heavy/whipping cream ad place in the oven to bake until golden brown and cooked through.
Do scones freeze well?
For fresher scones, freeze the dough before baking. Freeze the scones in a single layer on a baking sheet and then transfer to a freezer-proof container. Bake the scones directly from frozen until golden brown and cooked through.
How long will scones keep?
If kept covered, scones will keep for 1-2 days at room temperature, 3-5 days refrigerated.
Are British scones the same as American biscuits?
British scones are served with cream and/or butter with jam (or other condiments like fruit curds and even grated cheese). American biscuits are also made with less fat and thus British scones are often lighter and flakier.
How do you eat scones?
Scones are best eaten warm with clotted cream/thick cream, butter and a sweet condiment like jam or fruit curd. They are also served with grated cheese.
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