Buttermilk Scones

Quickly mix dry ingredients with fats and buttermilk to create tender, golden-brown scones served with jam and clotted cream.

Baking Vegetarian Quick Scones Tea

Estimated Nutrition

Calories

141.6

kcal / serving

2548.8 kcal total

Carbs

22.4g

per serving

402.5 g total

Fat

4.3g

per serving

77 g total

Protein

3.4g

per serving

61.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

tsp

tsp

Dairy

Chipped into pieces

300

Buttermilk

piece

Egg

Free-range, beaten for egg-wash

GrainsCereals

500

Plain Flour

Plus extra for dusting

OilsFats

Soft Vegetable Shortening

Chipped into pieces

Method

Preheat the oven to 220°C and line a large baking sheet with parchment.

Place scones on the sheet, brush with beaten egg if desired, and bake for 12 minutes.

Combine the flour, bicarbonate of soda, cream of tartar, and sugar in a bowl.

Add the butter and shortening pieces into the flour mixture.

Rub the fats into the flour with your fingertips and pour in the buttermilk to form a dough.

Pat the dough on a floured surface to 4cm thick and cut out 6cm rounds with a fluted cutter.