Belinda Jeffery’s Fluffy (in my dreams) Buttermilk Scones
Celia, from Fig Jam and Lime Cordial has rallied us all. Being the second week in August, it is International Scone Week! That means, it’s time to get baking.
Scones are deceptively easy to make but bloody hard to perfect. Mine are always on the rustic side. But no matter how they look, hot scones (even rustic-looking ones) always taste bloody good.
Last year, I lamented that I was in Bridgetown during International Scone Week without my Belinda Jeffery cookbooks. This year I am in Perth (with Belinda) but without my food processor (which I love nearly as much). Oh, the trials and tribulations of having no fixed address! Therefore, dear readers, these scones were made the old fashioned way – by hand. 😦
This recipe comes from Belinda Jeffery’s fabulous book, Mix & Bake. It is up there as my favourite cookbook.
Ingredients:
- 300g self-raising flour
- 320g wholemeal self-raising flour
- 55g caster sugar
- 1 tsp salt
- 160g cold unsalted butter, cut into small cubes
- 200g chopped dates, sultanas or dried currants, optional (I used sultanas)
- 500mls buttermilk
- milk for brushing
Method:
- Preheat your oven to 200°C. Line a baking tray with baking paper. Belinda advised to use 2 layers to prevent the bottoms getting too brown, but I never do.
- Put both the flours, the sugar and salt into a large bowl. Whisk until they are thoroughly combined and aerated (about one minute).
- Using your fingers, rub the butter into the flour mixture until it resembles coarse breadcrumbs. Now, if I had not been separated from my food processor, the instructions would have been as follows:
1. Put the flours and salt in the food processor and give it a whizz or two.
2. Add the sugar and give it another whizz.
3. Add the butter and process the mixture until it resembles breadcrumbs.
4. Tip the mixture into a large bowl; and proceed as follows: - Add the dried fruit and stir it until the fruit is well coated.
- Pour in the buttermilk and stir very lightly.
- Turn dough out onto a floured board and knead gently until it’s just combined.
- Pat the dough out into a 4cm deep round.
- Dip a scone cutter into some flour to stop the dough sticking to it, then cut out the scones (dipping the cutter after cutting each scone).
- Gently knead together the scraps and cut out the balance of the dough.
- Sit the scones closely together on the prepared tray and brush the tops with the milk.
- Bake the scones in your preheated oven for about 20 minutes until they’re golden.
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You might call them rustic, I would say they are perfect … for butter or jam or clotted cream and a nice cup of tea. 🙂
Hi Judy. You are too kind.
I must try buttermilk scones next!
Hi Tandy It does make a difference.
Great looking scones Glenda. I love date scones but have never cooked them myself. I too have the Mix and Bake cookbook. There are some great recipes in it.
Hi Christine, I love Mix & Bake!
any excuse to eat scones! I’ll try your recipe Glenda, mine always turn out like door stoppers…
Let us know how you go Lisa!
Rustic? Are you kidding? You certainly haven’t seen any of my baked goods, Glenda. “Rustic” would be a high compliment. I think your contribution is a very good one. The photo showing one slathered in butter is really quite appealing. 🙂
Hi John, the buttered one has gone so have a few others. This International Scone Week is certainly bad for the hips.
These look great- they are so TALL! And I like rustic, too.
You are more than kind Heidi.
These look GORGEOUS, Glenda. I don’t think they look rustic at all, I think they look tall and well-risen and very elegant. I’ve never made scones without an egg, clearly it isn’t needed! 🙂
Actually, I should say I’ve never made a conventional scone without eggs. Obviously the lemonade ones don’t have them! 🙂
Hi Celia, You got me thinking. I just checked out Belinda’s scone chapter. Not one recipe has eggs in it, though my old WW Cookbook puts an egg in some of their recipes.
So, what’s wrong with rustic? They look pretty damn good to me.
Hi Anne, So where are your scones?
Give me time. 🙂
Ha! You’re a tough taskmaster, Glenda! 😀
I think your scones are fabulous!
I haven’t made any yet for International Scone Week – best I get craking.
🙂 Mandy xo
Yes Mandy, you had better move it 😀