Afternoon Tea Scones with Buttermilk from Vicki Delany

I don’t have to tell you how much we at Mystery Lovers Kitchen love scones. There are over 50 different recipes in our archives.  But we’re all still hunting for the best recipe ever! I favour traditional tea scones – no excess ingredients, not too sweet and definitely not iced.  The sort you want to serve with clotted cream and jam.  I had leftover buttermilk to use up and a scone-lover coming for a visit, so I found a recipe for the sort of scones we like made with buttermilk. They turned out very nicely,  

Afternoon Tea Scones  Made with Buttermilk 

Ingredients

2 cups all-purpose flour

2 tsp baking powder

2 Tbsp. sugar

a pinch of salt

1/3 cup cold, salted butter

one egg, room temperature

1/2 cup buttermilk

Instructions

Heat oven to 400ºF

Place the dry ingredients in a bowl and mix lightly to combine.

Beat the egg in a small bowl, add buttermilk. Stir to combine.

Place the butter in the center of the dry ingredients and cut with a knife or pastry cutter until small pieces, and then combine with your hands until it resembles small crumbs.

Make a well in the center of the dry ingredients and pour in the egg and buttermilk mixture.

Mix gently with a wooden spoon until a dough forms.

Place dough onto a clean, well-floured surface. Form into a ball, then pat out to approximately 3/4″ in thickness. Do not knead the dough or it will make the scones tough. With sharp cutters, cut out scones and place on silicone baking mat or parchment lined baking tray.

Bake in preheated oven for about 20 minutes, until scones are browning nicely.

Use scones day of baking or freeze.  Heat scones from frozen in 350 degree oven for 12 minutes.

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor. You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact

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