One of the clearest memories I have of my Grandma from being a child was of her making scones. Watching her mix the ingredients together then adding the raisins and then cutting them into squares, a quick egg wash and straight in the oven. Her scones always turned out perfect and I am always comparing back to hers whenever I make them myself or I am out and about at a cafe which boasts homemade scones. I have to say with my rose tinted glasses mine come close but the items delivered rarely measure up but it is pure joy when they do.
Today I have started preparing for the girls to go back to school and I am making buttermilk scones for their lunch boxes. I make mini scones, wrap them in clingfilm and freeze them. Then in the morning I pop a small tub of jam and butter and a scone from the freezer and by lunchtime it is fully defrosted and a perfect small treat.
I think the secret to my Grandma’s success was that she only ever rolled out the dough once. By cutting with a knife she never needed to gather the left edges that a round cutter always leaves. I have also added a resting period for the dough before rolling and cutting. I find the scones always rise better if given a little extra time to come together.
- 500g Plain flour
- 4 Tsp Baking powder
- 2 Tsp Caster sugar
- 75g Butter (or 50g Butter, 25g Vegetable Shortening), cut into cubes
- 300ml Buttermilk
- 1 Egg (for an egg wash)
- Sift the flour into a bowl and then add the baking powder and sugar and mix together.
- Rub in the fats with your finger tips and then add the buttermilk. Mix together to form a dough.
- Put the dough in a plastic bag and pop it in the fridge for an hour.
- Heat the oven to 180 degrees celcius.
- Take the dough out roll out on a lightly floured surface. Today I have made mini scones so used a 5cm fluted ring and made 24 scones but if you are wanting larger scones I advise using my Grandma’s method of using a knife to make 12 scones of roughly the same size.
- Glaze the scones with egg and pop in the oven for 10 – 12 minutes, until the bottom is dry and the scones feel lovely and light.
- These are best eaten on the day they are made. Serve with jam and clotted cream. As a Yorkshire girl I always add jam first before cream (never mastered spreading jam on top of cream) but will leave the Devon and Cornish debate for the correct method to the southerners.
- As mine are for a lunchbox treat I am cooling them on a rack then will individually wrap them in clingfilm and then pop them in the freezer… well most of them.