Description
Delicious Buttermilk Scones made from scratch with a perfect balance of sweetness and flakiness. These scones are a delightful treat for breakfast or teatime.
Ingredients
Dry Ingredients:
- 480 grams (3 and 1/3 cups + 1 tablespoon) plain flour or all-purpose flour
- 20 grams (4 level teaspoons) baking powder
- 80 grams (1/3 cup + 1 tablespoon) caster sugar or granulated sugar
- 1/2 teaspoon salt
Wet Ingredients:
- 130 grams (1/2 cup + 1 tablespoon) unsalted butter, cubed and chilled
- 1 large egg, cold
- 300 ml (1 and 1/4 cup) full-fat buttermilk, cold
- 1 large egg, beaten, for egg wash OR a few tablespoons of leftover buttermilk
Instructions
- Prepare Dough: Mix dry ingredients, cut in butter, add wet ingredients, form dough.
- Shape Scones: Cut and shape scone dough, chill in fridge.
- Bake: Brush with egg wash, bake until golden brown.
Notes
- Plain Flour: Measure accurately to avoid dry scones.
- Buttermilk Substitute: Regular whole milk can be used.
- Storage: Best served fresh or freeze leftovers for later enjoyment.
- Make-ahead: Dough can be refrigerated for up to 24 hours.
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 9g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
