Bacon and Cheese Scones. Scones, Coffeehouse Buttermilk. Scones, Cranberry Oat. Cinnamon Roll Scones. Irish Soda Scones : Preheat your oven to degrees F degrees C and place the oven rack in the center of the oven. Makes 6 large scones. Old Fashioned Banana Cake Video. Chocolate Zucchini Bread Video. Crispy Oatmeal Cookies Video. Mocha Muffins Video. Pumpkin Cake Video. Chocolate Wafers Video.
Chocolate Chip Scones Video. Yogurt Crumb Cake Video. Pecan Tassies Video. Yellow Cupcakes Video. Apple Crisp Bars Video. Marble Yogurt Cake Video. Apple Custard Tart Video. Or, enjoy them slathered with clotted cream and strawberry jam on a leisurely Sunday morning.
Personally, I think it makes more sense to put the jam first to stop it sliding around on the top of the cream. I tried a variation of this recipe with ordinary cow's milk and I also switched the bicarb for baking powder. The reason for this is that bicarb needs the acidity of buttermilk to activate whereas baking powder does not. I found the batch of scones made with milk did not rise as much as the buttermilk scones. They weren't as rich and they didn't taste as good.
I always try to use easy to find ingredients so I wanted the cow's milk scones to be better, simply because most people have that type of milk at home. However, buttermilk isn't difficult to find in larger supermarkets - you'll only need one carton which is about 75p and it'll be worth it so go with buttermilk if you can! Amy's Tip: If you are making your own buttermilk please only add ml instead of the ml of real buttermilk the recipe states.
Although making your own buttermilk is simple it sometimes isn't as thick as store-bought. If your homemade buttermilk is runny it will make your dough too wet. I suggest adding it 50ml at a time until your dough reaches a pliable consistency. You could, of course, eat these fruit scones completely unadorned. They are certainly rich and buttery enough. Shop bought strawberry jam is pretty darn good but if you fancy making some, I adore this Incredible Homemade Strawberry Jam recipe from Jamie Oliver.
It is really easy to make and a beautiful pairing to a homemade scone. Fruit scones are best eaten fresh. They are fine to be frozen but do it as soon as they've cooled from the oven. Fruit scones will freeze for months if stored properly.
Defrost at room temperature for hours. They will still be edible days after they've been baked but they will never be as good as they are fresh from the oven. This will be down to the ingredients used or if you didn't add a raising agent such as the bicarbonate of soda activated by the buttermilk in this recipe.
If you follow my recipe to the letter your scones will rise! You probably handled the dough too much which makes it tough and hard. Remember to use a very light touch and use the rolling pin gently when you roll out your dough. You can even stretch the dough by hand instead of using a rolling pin for an even lighter scone.
You might not have rolled the dough out to an even thickness and if you twist the cutter it can make the scones bake unevenly. Push don't twist!
Sultanas are better suited to scones because they tend to be juicier and plumper than currants or raisins. In my experience, raisins and currants are more likely to harden or burn especially the ones on the surface poking out during baking. Therefore sultana scones are the best option. Making fruit scones is really easy. Just follow the steps below to achieve the perfect bake. There's also a step by step video in the recipe card to help you.
If you are making your own buttermilk please only use up to ml instead of the ml of real buttermilk the recipe states. Please leave a comment on the blog or share a photo on Instagram. Your photos make me want to lick the screen - ha ha! Sorry about sharing that :. Perfect scones I made them yesterday with fruit and today with cherry and some plain. I had no soda bread self raising flour so goggled for recipe and came across your recipe..
I am wondering do you have an equally as good gluten free scone recipe? Thank you for sharing. Hi Donna, I'm so pleased you loved the scones! I tested sooooooo many recipes to come up with the perfect scones and I don't think these can be beaten on flavour or looks. I will put a GF version on my list of recipes to test Hi Julie, I am so sorry to hear the recipe didn't work for you - that's so frustrating. Can I double-check you didn't use buttermilk and swapped it out for cow's milk?
If so, was it full fat or semi? The measurements are correct as I have tested this recipe multiple times using cow's milk, buttermilk and sour cream. I'd love to be able to get to the bottom of what went wrong for you and once again I'm very sorry it didn't work out :. Thank you for your response. I used full fat cows milk but used the tip you gave above about the addition of lemon juice to turn it into buttermilk.
This added to my confusion as the receipe calls for ml of buttermilk, however in the tips it says to add the lemon juice to ml of cows milk? I used ml as per the recipe and added 1. Hi Julie, yes that's why. When I tested the recipe making my own buttermilk I found it to be much thinner than the buttermilk you can buy and it affected the texture.
Want to try another scone recipe? How about Hummingbird Scones? It works; you might like it. Thank you for this excellent recipe and your baking tips! Hi Jenny, really hot is good, so fan works well. You get an extra little oven spring if your oven is really hot. Regards Bec.
Just fantastic. Thank you. Thanks Bec. Bec's Table. Quick and easy, light and fluffy. Print Recipe Pin Recipe. Prep Time 5 mins. Cook Time 20 mins.
Total Time 25 mins. Difficulty Easy. Cuisine British. Servings Method Conventional. Place baking paper in your baking tray unless you have a good quality non stick pan. Place, flour and salt into a bowl and mix until combined. Gradually add the cream then sodawater and mix until the dough sticks together.
It will look really dry at first but trust me it will come tgether. Turn out onto a floured board dust with a little flour. Not too much or you'll have dry scones. Press the dough into 3 cm thick square. Using a round floured cookie cutter, cut out your scones then arrange them in a grid the baking tray. Brush with milk If you like and bake in very hot oven mins tops will brown just a little.
Serve warm with jam, cream and tea. If you chose to use Soda Water, your scones will be less sweet and won't brown as much so be careful not to overbake and make them dry out too much. You can tell when they're cooked by gently prising the top off one in the centre of the tin if you are unsure. We've tested using soda water and cordial rather than lemonade.
We always have elderflower cordial at the school for a refreshing drink during classes. So that got a taste test as well as rhubarb cordial. I think I liked the rhubarb the best. It gave a nice tang without being too sweet.
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