Breakfast Scones!
Please forget ALL previous scones recipes. This is the only one you need.
Makes around 12 scones
480 g flour
1 sachet or 3 tsp of baking powder
2 level tsp or to taste salt
190 g butter – unsalted!
350 g buttermilk (substitute: add 1 tblsp lemon juice or vinegar to the milk, stir, and rest for 5 minutes)
Preheat oven to 200c
Mix the flour, salt, and baking powder
Rub in the butter gently, leave it crumbly, dont knead the flour! The butter flour mix should look like small crumbs.
Add the buttermilk and fold in. This is a wet dough. You do not knead it, or mix too hard. It should just all hold together softly. If you feel the dough is on the drier side, add some more plain milk but I usually find this quantity to be enough.
Pick up scoops of the batter and place on baking tray. A sheet underneath would be good but not compulsory.
Reduce heat to 190 and bake around 10 -12 minutes. Check the base, if its slightly golden, they’re done.
While they bake, the butter will melt out and it will look as if the scones are sitting in it. Dont worry, it gets absorbed and gives them their taste and crisp base.
Keep in mind, the dough is supposed to be slightly sticky. Not dry! That makes all the difference. Also, don’t make them if you’re on a diet 
S
ZAMAA 