About Karen

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A B&B Landlady who trains others to run B&Bs and market them. Also run a very nice non stuffy B&B in the lovely Shropshire Hills. Love dogs!

Wednesday, 30 May 2012

Buttermilk Scones

www.shropshirebreakfast.co.uk

I made the first strawberry jam of the season at the weekend and I can never make strawberry jam without also making scones.

Scones are one of the easiest things to cook provided you treat them with care. They need a gentle touch & not too much mixing. Saying that I'm a lazy cook and will use my mixer whenever I can.

8oz self raising flour
1 teaspoon baking powder
1.5 oz soft butter
1oz sugar
1 egg
1/4 pint buttermilk

Preheat oven to about 200 degrees C for a fan oven.

Line a baking sheet with parchment paper.

Put the flour, baking powder & sugar into the mixer and mix together. Add the butter and mix again until you have a mixture resembling fine breadcrumbs.

Beat together the egg & buttermilk.

With the mixer running gradually add the egg & buttermilk mixture till it just forms a very soft, slightly sticky dough. This is the point you shouldn't overmix. You probably won't use all of the egg & buttermilk mixture. Keep this aside, don't chuck it yet!

Roll out the dough on a floured surface till it's about 2cm thick. Cut out using a 5cm pastry cutter. Combine any leftover bits and roll out again, cutting scones till you've used all the dough.

You'll get about 8 scones. Put these on the baking sheet and brush with the remaining egg/buttermilk mixture.

Bake for about 10 minutes until golden brown. Eat straight away with strawberry jam & clotted cream ( though double cream is just as good ), whilst arguing whether it should be cream first, then jam or vice versa.

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