Grandma's Buttermilk Scones
The scone that forgives almost every mistake - except overworking. Bring the dough together just enough to hold, no more. The buttermilk in the mix gives a slight tang and a tenderness that plain flour scones never quite manage. Serve warm with cream and Pepe Saya Lemon Curd or Passionfruit Curd straight from the jar.
Ingredients
INGREDIENTS
- 500 g Grandma's Pantry Buttermilk Scone Pre-Mix
- 250 ml water
Instructions
Mix
- Place the mix and water in a bowl. Mix into a dough just until it comes together. Do not overwork - this is the one rule with scones and it is absolute. Overworked scone dough bakes tough and dense.
Shape and Rest
- Roll out to your desired thickness and cut into rounds or squares. Allow to rest for 10 minutes before baking. This brief rest helps the scones rise more evenly.
Bake
- Bake at 220 degrees C for approximately 15 minutes. Brush the tops with milk before baking to achieve a golden colour.
Notes
LEMON CURD: Split the warm scones and serve immediately with thickened cream and Pepe Saya Lemon Curd. The quality of the curd is the reason this combination works as well as it does.
CHEESE AND HERB: For a savoury version, add 100g grated cheddar and 2 tablespoons fresh chives to the dough before rolling. Brush with milk and add an extra pinch of flaky sea salt on top.
CHEESE AND HERB: For a savoury version, add 100g grated cheddar and 2 tablespoons fresh chives to the dough before rolling. Brush with milk and add an extra pinch of flaky sea salt on top.