"I am happy and grateful that this is my 200th post and I hope to continue to post more in the coming days, months and years...I will not say that I never knew where time flies, I felt every moment of it, yes, everytime I cooked, baked, fried, everytime I created a setting for the perfect photo and everytime I sat down to write a post, I felt every minute of it...that is why there is so much of me all over these pages..."
Scones are an integral and traditional part of an English Tea though they are of Scottish origin, these tender, buttery bite-sized treats are delicious with clotted cream and jam.Buttermilk scones are salty and can be enjoyed split and simply buttered, with cream cheese spread, with jam or even on their own, dunked in a cup of sweet Tea.
The recipe below is from my favorite book-Complete baking by Martha Day
To make these you require-
- Plain flour-200gms
- Salt-1 teaspoon
- Baking powder-1 teaspoon
- Bicarbonate of Soda-1/2 tsp
- Cold butter-4 tablespoon
- Preheat oven to 220C.Grease a baking sheet.
- Sift the dry ingredients into a bowl.Rub in the butter with your fingertips till it resembles fine breadcrumbs.
- Gradually pour in buttermilk, stirring with a fork to form a soft dough.
- Roll out doug to 1/2 inch thickness and stamp out rounds with a 2-inch biscuit cutter.
- Place on prepared baking sheet and bakeuntil golden, 12-15 minutes.Serve warm or at room temp.
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