Buttermilk scones
Ingredients :
- 21⁄2 cups self-rising flour
- 1 tablespoon superfine sugar
- 2 tablespoons butter
- 11⁄4 cups buttermilk
Makes : 16
Nutritional count per serving :
2.2g total fat (1.3g saturated fat); 110 cal; 18.9g carbohydrate; 3.2g protein; 0.9g fiber
Buttermilk scones
Instructions :
- Preheat oven to 425°F/400°F convection. Grease deep 7-inch square cake pan.
- Sift flour and sugar into large bowl; rub in butter with fingertips. Make a well in center of flour mixture; add buttermilk. Using a knife, “cut” the buttermilk through the flour mixture to mix to a soft, sticky dough.
- Turn dough onto floured surface; knead lightly until smooth. Press dough out to 1⁄2 inch thickness. Dip 13⁄4-inch cutter into flour; cut as many rounds as you can from dough. Place scones side by side, just touching, in pan. Gently knead and roll dough scraps; cut scones from remaining dough.
- Brush tops with a little water. Bake scones about 15 minutes.
Tip :
In spite of its name, buttermilk is actually low in fat. It was originally the name given to the slightly sour liquid leftafter butter was churned from milk, but today it is made in a similar way to yogurt, by adding specific bacteria cultures to low-fat or non-fat milk. It is easily found in the dairy section of supermarkets.
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