For those unfamiliar with scones, really all they are a small, slightly sweet quick breads. Some have add ins such as currants or mixed dried fruits but I like this basic one which is elevated by one of my favourite spices and scents vanilla, i used both homemade vanilla sugar and some bought in halal vanilla extract but either one would be sufficient if your not big on vanilla, i clearly think you should be.
Buttermilk as with my Fried Chicken is the key ingredient here that ensures the scones have a tender crumb.
Fresh out of the oven crisp on the outside, warm and fluffy inside i encourage you to slice these in half slather with butter and if your feeling fruity go on add jam/jelly!
They do soften like most breads by the second day but that’s ok soft can be really good, slice open fill with whipped cream and add some fresh berries.
If there are any left by the third day quick go grab and savour the moment with your hot cuppa chai.
The use of a food processor here is optional but i do think it helps ensure the butter is more evenly distributed throughout the dough and produces a lighter scone.
Buttermilk Vanilla Scones
Prep Time:15 min
Cook Time:12 min
Total Time:30 min
- 450 grams self raising flour, plus extra for dusting
- 1/4 teaspoon salt
- 100 grams unsalted butter, cold
- 85 grams homemade vanilla golden caster sugar or regular gcs, plus extra for topping
- 284 milliliters buttermilk
- 1/2 teaspoon pure halal concentrated vanilla extract
- splash of milk
- Heat oven to 220C/200C Fan/ 425F. Lightly dust baking tray(s) with flour. Put the flour, salt and butter into food processor and pulse until you can’t feel any lumps of butter or rub in butter with fingers. Pulse in sugar.
- Gently warm your buttermilk and vanilla in a microwave (mine took 30 secs)or pan, using your largest bowl tip some of your flour mix, followed by some your buttermilk mix, repeating until everything is in the bowl. Use a butter knife to quickly mix together to form a dough – don’t over mix.
- Tip onto a floured surface and lightly bring together with your hands. Gently press out to about 4 cm thick and stamp out (don’t twist) rounds with a 6 or 7cm cutter. Re-shape trimmings, until all the dough is used. Place rounds evenly spaced on lightly dusted baking trays. Add splash of milk into buttermilk pot/bowl, the use to glaze the top of each scone, sprinkle tops with sugar*optional. Bake for 10-12 minutes until golden and well risen. Enjoy warm or room temperature sliced and sandwiched together with any or a combination of the following butter, jam, whipped / clotted cream, fresh fruit, honey, syrup, nutella etc
- No food processor? no problem: in step 1 use a bowl instead! rub the butter into flour with fingertips lifting arms up when doing so, to incorporate air into the mix. Stir in sugar with butter knife then follow steps 2-3.
- For scones with smoother tops: at beginning of step 3 gently fold the dough over with your hands once or twice. Don’t knead or this will knock out any air and will result in tough textured scones.
- These scones are egg free so if your avoiding them in your diet or just don’t have any at home you can make this recipe.
Buttermilk Vanilla Scones