Buttermilk Scones (Biscuits)
October 20, 2014
Categories: Breakfast, Comfort Food, Snacks, Dairy, Australian, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Quick Meals, Brunch, Christmas, Fall/Autumn, Ladies Luncheon, Potluck, Winter, Oven Bake, Kosher, No Eggs, Vegetarian, Make it from scratch, Flour, Buttermilk, Kosher Dairy more
"From Australian Super Food Ideas. We found these to be easy to make and served with diet jam (no sugar) and a dollop of cream."
- Serving Size: 1 (54.6 g)
- Calories 136.4
- Total Fat - 4.5 g
- Saturated Fat - 2.5 g
- Cholesterol - 10.6 mg
- Sodium - 70.3 mg
- Total Carbohydrate - 21.6 g
- Dietary Fiber - 2.8 g
- Sugars - 2.8 g
- Protein - 4.2 g
- Calcium - 36.3 mg
- Iron - 1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Preheat oven to 220 degree C (200 C for fan forced oven).
Grease and flour a 8cm deep, 19cm (base) square cake tin.
Place flour, sugar and salt in a large bowl.
Add butter and using fingertips rub butter in flour mix until mix resembles fine breadcrumbs (or give it a quick buzz in the food processor and then transfer mix to a bowl).
Make a well in the centre and add buttermilk and using a flat bladed knife, stir until dough almost comes together.
Place on a lightly floured surface and knead gently until dough comes together.
Press out to a 3cm thick round.
Dip a 5cm round cutter into flour to prevent dough sticking and cut out scones (biscuits).
Gently press leftover dough pieces together and repeat cutting out more scones - should make a total of 16 scones.
Place scones, touching into prepared tin.
Bake for 15 to 17 minutes or until light golden and hollow when tapped on top.
Serve with jam and cream or honey (or golden syrup) and cream .
Tips & Variations
No special items needed.