Few sweet treats are more quintessentially British than a scone served with jam and cream. But a scone that turns out hard and dense can disappoint. One simple ingredient swap could be the answer: using buttermilk instead of regular milk.
Baking enthusiast Lizzie Crowther, who runs the recipe blog Lizzie Likes, says buttermilk is the key to fluffiness and a proper rise. She adapted a Mary Berry scone recipe to include the ingredient.
"This recipe uses buttermilk, which is the key to the fluffiness and lightness," Crowther said. "When it reacts with the baking powder in the mixture, it allows the scones to rise properly and create the beautiful airy texture. I love using buttermilk in baking."
Choosing the right buttermilk
Crowther noted there are a few types of buttermilk, the most common being the thicker kind sold in a plastic pot. She used the thinner kind, found in a milk carton, for her recipe.
"Either is fine, but if using the thinner kind, you may need slightly less to get the dough to the right consistency for these fluffy scones," she said. "I find adding it a little at a time until the dough looks right works well."
If the dough becomes too wet, she says you can simply add more flour until the consistency is correct.
Fluffier, lighter scones recipe
This recipe makes seven to eight scones.
Ingredients
- 225g self-raising flour
- one heaped teaspoon of baking powder
- 40g butter
- 40g caster sugar
- one large egg
- 100-140ml buttermilk
Method
- Heat the oven to 200C/180C Fan/Gas Mark 6 and lightly grease a baking tray with butter.
- Combine the flour, baking powder and butter in a bowl, rubbing the butter in with your fingertips until the mixture resembles breadcrumbs. A food processor can also be used.
- Fold in the sugar along with any extra ingredients.
- Whisk the egg and buttermilk together in a jug, setting one tablespoon aside for the egg wash. Gradually incorporate the remainder into the flour mixture. You may not need it all - the dough should be moist yet manageable. If it becomes too wet, add a little flour.
- Dust a surface with flour and turn the dough out. Work it with your hands for a few minutes until smooth, then roll it out to roughly one inch thick.
- Using a scone cutter, cut out seven to eight scones and arrange them on the baking sheet. Apply the reserved egg wash with a pastry brush.
- Bake for 12-15 minutes until golden brown on top. Allow to cool slightly before slicing and serving with clotted cream and jam, or your preferred toppings.
