This recipe makes, depending on your scone size, over 80 good size scones or 100 petite scones. Scones are apt any time of day, be it breakfast, morning tea, afternoon tea or a late night treat!
I have previously posted a scone recipe here with wholemeal flour and raw sugar. This is my white flour, caster sugar version. However you make and bake your scones, just love them! They are simply a staple. Have a go at the cream – I get asked for it a lot!!
Ingredients for scones
125 g butter
5 1/2 cups self-raising flour
5 tbs caster sugar
3 cups buttermilk
3 tbs milk for brushing
Ingredients for scrumptious cream
250ml thickened cream
1 cup icing powder
2 tsp vanilla pod scrapings
Method for the scrumptious cream
Combine the cream, icing powder and vanilla in a bowl and blend with an electric mixer on medium speed until thick and lovely. Taste your cream, and if you’d like a little more vanilla do add it!
Method for the scones
Rub the butter, cold, into the flour until it looks like crumbs. Add the sugar and buttermilk, stirring with a flat knife or on low in your electric mixer bowl. Once combined, portion it up into thirds and knead a little, add a little more flour if you think it needs it, and then work into a ball. Flatten out to about 4cm tall and then either use a scone cutter to press out your scones, or use your hands and freehand it. Place the scones in a baking tins close to each other so they are all touching. Brush with a little milk and bake in a hot oven around 200 degrees Celsius for 15 minutes or until brown.
These can be easily made ahead of time as they freeze well. I love to serve them with my scrumptious cream and jam.