There a lot of different recipes on scones out there, and not everyone agrees on what is meant by scones. This is adapted from a recipe in Wenche Frølich’s Brød on Irish Scones, and they are not like the sweet scones you get at Starbucks and similar, but not quite like biscuits either. I changed the milk in the original recipe for buttermilk, as I think it gives a much more moist and flavorful scone.
- 300g all purpose flour ( 10 1/2 oz)
- 2 tsp baking soda
- 1 tsp salt
- 100 g cold unsalted butter (3.5 oz, almost a one stick)
- 200 ml buttermilk (scant 1 cup)
1. Preheat oven to 225 C/ 440 F
2. Mix all the dry ingredients – flour, salt, baking soda.
3. Cut the cold butter into small pieces, and add by working through the dough with your fingers and squeezing the butter into the dough. There should still be lumps of butter left, and in the end the mixture should be lumpy.
4. Mix in the buttermilk, and knead lightly until a dough forms. You don’t want to over-knead and have the butter be worked completely in.
5. Form 2 flat round breads on a parchment lined baking sheet. Cut the breads into 4 parts, and prick the surface lightly with a fork.
6. Bake for 15 min.
7. Transfer to a wire rack and let cool a little and then break apart.
These are definitely best when they are newly baked (and takes less than an hour to make), but they can also be toasted slightly and reheated later. You hardly need any butter on them as they are pretty buttery all ready, they are great just with jam.