Buttermilk Scones
Back to recipe list
Source & History
This is here mainly because it was Great-Grandmother Honeywell's recipe. Try it and see what you think.
Notes
- Grandma says that if she made this today she would add 1 tsp. baking powder for 'extra rising'.
- there seems to be some question about the thickness the dough should be - all Rhoda's books say 2cm. My recipe says 2.5 cm & Pam's says 2.5-3.5cm. Make your own decision.
- scones are cooked when the scones in the middle of the tray are tapped on the top and sound hollow.
- Author
- Aileen Sorohan
Ingredients
- 1 1/2 cups buttermilk
- 1/4 cup sugar
- pinch salt
- 4 cups flour self-raising
- 2 eggs
- 1/4 cup butter
Instructions
- Rub the butter into the sifted flour, salt & sugar until it is the consistency of bread crumbs.
- Beat together buttermilk, and eggs. Make a well in the centre of the dry ingredients and add the buttermilk mixture.
- Knead the dough lightly on a floured board and press out to 2.5cm thickness.
- Cut out with scone cutter, place on greased tray and bake for 12-15min in a very hot oven.
