
Irish Style Buttermilk Scones
Like billowy clouds of buttery heaven enjoyed with a healthy pat of Irish butter and jam. A perfect treat for breakfast or afternoon tea.
- Total Time: 35 minutes
Ingredients
Units
Scale
- 3 cups of flour
- 1 teaspoon of sodium bicarbonate (baking soda)
- 1 Teaspoon of baking powder
- 1/2 Teaspoon of salt
- 1/2 cup of butter, unsalted
- 1 cup of raisins or currants, optional
- 1 cup of buttermilk, with extra reserved for brushing tops
- 1 egg, large
Instructions
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Preheat the OvenPreheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Mix Dry IngredientsIn a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
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Add Cold ButterAdd the cold, cubed butter to the dry ingredients. Use your fingertips or a pastry cutter to quickly work the butter into the flour mixture until it resembles coarse crumbs. The mixture should have pea-sized butter pieces.
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Add Raisins or Currants (Optional)If you’re using raisins or currants, add them to the flour-butter mixture and toss until evenly distributed.
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Combine Wet IngredientsIn a separate bowl, whisk together the buttermilk and egg.
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Combine Wet and Dry IngredientsPour the wet ingredients into the dry ingredients and gently stir with a fork or wooden spoon until just combined. Be careful not to overmix; the dough should be slightly sticky.
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Shape the DoughTurn the dough out onto a lightly floured surface. Gently knead the dough a few times to bring it together. Pat the dough into a circle about 1 inch (2.5 cm) thick.
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Cut SconesUsing a round biscuit cutter, cut out scones from the dough. Place the scones on the prepared baking sheet, leaving a little space between each.
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Brush with MilkBrush the tops of the scones with a little milk or buttermilk to give them a golden finish.
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BakeBake in the preheated oven for 12-15 minutes or until the scones are golden brown on top.
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CoolAllow the scones to cool on a wire rack for a few minutes
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ServeServe the scones warm with butter and your favourite jam or marmalade!
- Prep Time: 20
- Cook Time: 15
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