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Classic Scones @throughthekeyhole19
- Preparation time: 10
- Cooking time: 15
- Total time: 25
PREPARATION TIME:
10
COOKING TIME:
15
TOTAL TIME:
25
- Sieve
- Large Bowl
- Fork Whisk
- 5/6cm Cutter
- Baking Tray
- Greaseproof Paper
Ingredients
- 500g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp cream of tartar
- 125g Dromona butter, chilled
- 4 tbsp caster sugar
- 225ml buttermilk
- 1 large egg
Made for sharing:
Celebrate Afternoon Tea Week with some classic homemade scones made using our award winning locally made Dromona Butter.
How It’s Done:
- Preheat oven to 200C fan.
- Sieve flour, bicarbonate of soda and cream of tartar into a large bowl.
- Rub in butter using your fingertips.
- Stir in the sugar.
- Using a fork whisk the egg into the buttermilk.
- Make a well in the centre of the dry ingredients and gradually add in the egg/buttermilk mixture.
- Use a table knife to mix the ingredients together. Only add enough buttermilk to combine the ingredients and form a soft, slightly sticky dough. Reserve at least 1 tablespoon. If the dough is too dry add a tiny bit more buttermilk.
- Use your hands to bring the dough together.
- Turn out the dough onto a lightly floured surface. Press/roll the dough to approx. 1.5 inch thickness.
- Cut the scones with a 5/6cm cutter.
- Place them on a baking tray lined with greaseproof paper.
- Brush the top of the scones with the remaining egg/buttermilk mixture.
- Bake for approx. 12-15 mins or until golden brown.
- Enjoy!
Made for sharing:
Celebrate Afternoon Tea Week with some classic homemade scones made using our award winning locally made Dromona Butter.
Classic Scones @throughthekeyhole19
PREPARATION TIME:
10
COOKING TIME:
15
TOTAL TIME:
25
- Sieve
- Large Bowl
- Fork Whisk
- 5/6cm Cutter
- Baking Tray
- Greaseproof Paper
Ingredients
- 500g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp cream of tartar
- 125g Dromona butter, chilled
- 4 tbsp caster sugar
- 225ml buttermilk
- 1 large egg
How It’s Done:
- Preheat oven to 200C fan.
- Sieve flour, bicarbonate of soda and cream of tartar into a large bowl.
- Rub in butter using your fingertips.
- Stir in the sugar.
- Using a fork whisk the egg into the buttermilk.
- Make a well in the centre of the dry ingredients and gradually add in the egg/buttermilk mixture.
- Use a table knife to mix the ingredients together. Only add enough buttermilk to combine the ingredients and form a soft, slightly sticky dough. Reserve at least 1 tablespoon. If the dough is too dry add a tiny bit more buttermilk.
- Use your hands to bring the dough together.
- Turn out the dough onto a lightly floured surface. Press/roll the dough to approx. 1.5 inch thickness.
- Cut the scones with a 5/6cm cutter.
- Place them on a baking tray lined with greaseproof paper.
- Brush the top of the scones with the remaining egg/buttermilk mixture.
- Bake for approx. 12-15 mins or until golden brown.
- Enjoy!
Made for sharing:
Celebrate Afternoon Tea Week with some classic homemade scones made using our award winning locally made Dromona Butter.
FOR MORE RECIPES JOIN:
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Check your spam folder for the verification email.