Buttermilk Scones

Quickly mix dry ingredients with fats and buttermilk to create tender, golden-brown scones served with jam and clotted cream.

Baking Vegetarian Quick Scones Tea

Estimated Nutrition

Calories

141.6

kcal / serving

2548.8 kcal total

Carbs

22.4g

per serving

402.5 g total

Fat

4.3g

per serving

77 g total

Protein

3.4g

per serving

61.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

tsp

tsp

Dairy

Chipped into pieces

300

Buttermilk

piece

Egg

Free-range, beaten for egg-wash

GrainsCereals

500

Plain Flour

Plus extra for dusting

OilsFats

Soft Vegetable Shortening

Chipped into pieces

Method

Preheat the oven to 220°C and line a large baking sheet with parchment.

Combine the flour, bicarbonate of soda, cream of tartar, and sugar in a bowl.

Add the butter and shortening pieces into the flour mixture.

Rub the fats into the flour with your fingertips and pour in the buttermilk to form a dough.

Pat the dough on a floured surface to 4cm thick and cut out 6cm rounds with a fluted cutter.

Place scones on the sheet, brush with beaten egg if desired, and bake for 12 minutes.