Buttermilk Scones (Biscuits)
October 20, 2014
"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
Step by Step Method
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 .
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the butter for this recipe, make sure to use unsalted butter for the best flavor.
- For a healthier option, you can substitute the buttermilk with low-fat or non-fat milk.
- Substitute the butter for coconut oil - this substitution is beneficial for those who prefer a dairy-free option, and coconut oil has a lower melting point, making the scones fluffier and lighter.
- Substitute the buttermilk for almond milk - this substitution is beneficial for those who prefer a dairy-free option, and almond milk has a slightly sweeter taste, adding a subtle sweetness to the scones.
Cheddar Cheese Scones Add 1 cup of grated cheddar cheese to the dry ingredients and mix until well combined. Proceed with the recipe as normal.
Lemon Curd Tartlets: These tartlets are the perfect accompaniment to the Buttermilk Scones (Biscuits). The tartness of the lemon curd is a great contrast to the sweetness of the scones, and the creamy texture of the tartlets adds a delicious richness to the meal.
Strawberry Shortcake: This classic dessert is the perfect complement to the tartness of the lemon curd and the sweetness of the scones. The light and fluffy texture of the shortcake is a great contrast to the richness of the tartlets, and the sweet strawberries add a refreshing burst of flavor.
Q: What type of flour should I use?
A: Self-rising flour should be used for this recipe. If you don't have self-rising flour, you can make your own by combining 1 cup of all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
Q: How much sugar should I add?
A: The amount of sugar needed will depend on your taste preferences. Start with 1/4 cup of sugar and adjust as needed. You can also substitute honey or maple syrup for the sugar.
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In the 18th century, buttermilk scones (biscuits) were a popular breakfast item among British royalty. Queen Victoria was said to have enjoyed them with clotted cream and raspberry jam.
In 2019, celebrity chef Gordon Ramsay released a recipe for his version of Buttermilk Scones (Biscuits), which included adding orange zest to the dough for added flavor.