Saturday, 16 October 2010

Buttermilk Scones.... Mood = Versatile


One of the most British things i can think of is Afternoon tea. And nothing screams that more than Scones. The main type of scone that we serve here are with golden sultanas. Yumm. I do love the texture and taste and combination of scones, clotted cream and jam.

I have been doing a lot of parties recently which offered afternoon tea and cakes and i wanted to come up with different types of scone.. By all means these were not ground breaking variations, but they were indeed fantastic. I made a selection of Craisins (dried cranberries), Sultanas, plain and milk chocolate. They were a huge hit.....



I always make scones and have been following the same recipe for almost 10 years until i decided to try a new one and i am sooo glad i did. It is the BEST one i have made and eaten to date. The recipe originally comes from Tartine bakery in San Fransisco. It is wonderful and versatile to use it with any flavour. Oooh i almost forgot, i made this scone with grated cheddar, cayenne pepper and dill. Oh did that turn out to be good or what?!?!? LOVELY!. I swallowed it up and so did my other half.






This recipe would be a basic recipe, obviously omitting the sugar if you are making savoury scones....

Recipe:

680g / 4 3/4 cups all purpose flour
1T baking powder
3/4 t Bicarbonate of soda
100g caster sugar/  1/2 cup (omit if you are making savoury)
1.5t Salt
255g/  1 cup + 1 TB  very cold butter cut in to cubes
375ml/ 1 1/2 cups buttermilk
Currants, chocolate, craisins, nuts (whatever your choice) use 150-200g or nothing at all if you want plain.


Method:

  • Add flour, salt baking powder, bicarbonate of soda and mix.
  • Add sugar and butter and mix till you get a breadcrumb mixture.
  • Add the buttermilk and mix till you get a nice combined dough.
  • Cut the dough in 2.
  • Turn one piece out onto a slightly floured surface and flatten into a round shape and get your filling and place on top and roll till well combined.
  • Cut into 8 triangles and place on a baking sheet.
  • Coat with egg wash and place in the oven at 200 degrees Fahrenheit / 400 C for about 25 minutes.
  • Serve with clotted cream and jam or plain.

These are delicious, and make for a great way to start the day. Your imagination is the limit as these work well with any flavour. I assure you this is not to be missed if you love baking and love a good meal in one bite.

Something i will be making a serving in my deli for sure. What a great bakery Tartine is. Makes me wish I live in San Fransisco....

18 comments:

My Kitchen in the Rockies said...

Thanks for sharing your new favorite scone recipe. I love them, too. My favorite are very basic with cinnamon sugar. Recently I have made some with ginger. I liked them a lot, my kids liked the old ones better.

Heavenly Housewife said...

Ah yes, scones+clotted cream+preserves= housewife crack! When is tea time daaaaahling?
*kisses* HH

Zita said...

OMG... those chocolates on the coner picture simply make me drool, I just finished baking scone's sister... Irish soda bread... now I regret me not having clotted cream... why??? ;)

Rosa's Yummy Yums said...

Scones are so delicious and versatile! I love that wonderful speciality. Yours look so good.

Cheers,

Rosa

scrambledhenfruit said...

I like to keep scones in my freezer so they're ready to bake when I want them- these all sound delicious!

Angie's Recipes said...

I must try this scone recipe. Look utterly yummy. Shall I bring some soup over and we enjoy them together? :-))
Angie

Dimah said...

Your scones sound awesome! perfect for afternoon tea or breakfast.

Sally - My Custard Pie said...

The scone recipe sounds divine and matched with clotted cream and homemade strawberry jam = scrumptious. As a British person I must add one thing though - we wouldn't have a triangular scone for afternoon tea. They would be cut out in rounds. Whatever shape they are though, you must serve them with a cup of tea!

Joudie's Mood Food said...

Hey Sally, the only reason i made them this way is to save on wastage. I always make the round ones but end up left with lots of little scraggly bits and hate it. This way was quite different and i enjoyed it. VERY AMERICAN. But i ddefinitely had a tea with it.....

Anne's Kitchen said...

Ha, I made scones today too :) It seems to be this weekend's trend!

Ghada said...

How can anyone possibly stick to a diet when you've got scones with a twist..THE CHOCOLATE chip..too die foe...yummmmy!!!

tasteofbeirut said...

I was in London and England a few years back and all I wanted was scones with clotted cream and jam; alas, did not happen; so this recipe is going to be it; it looks amazing and I love that you used buttermilk in your dough. I would eat them day after day after day...

Chanel11 said...

Thanks for the heads up on the perfect scone recipe!

elra said...

I love scones, and it is really hard to say no to this one of yours.

Anna Johnston said...

A good old scone is really versatile I agree, and its one of the nicest things when you visit someone and they present beautiful scones. When do I pop around for tea lovely?

M. said...

I have long standing affection for scones.... love them in every shape and flavor...my favorite afternoon or Sunday brunch treat :)

Lorraine @ Not Quite Nigella said...

These scones look fantastic Joudie! I love dried fruit in scones to give them a nice texture :)

shaz said...

They look delish Joudie. I was a bit confused at the pic at first, like Sally, I'm more used to seeing the other shaped scones. I reckon these are great though, makes it easier to have a bigger helping without looking too greedy - you kow, I'll just have one thanks! :)