At our Autumn Seasonal Market, Alicia Kell and the CWA’s Sydney City Branch shared a the recipe for their delicious Buttermilk Scones.
Below you can view a short video of the cooking demo and read the full recipe.
“Easy to bake and just perfect…”
Ingredients
2½ cups self-raising flour
1 tblspn icing sugar or 2 tspn sugar
50gm butter
Good pinch salt
1¼ cup buttermilk
Method
1. Sift flour, sugar and salt into large bowl (or into food processor)
2. Add butter and rub in by hand (or quickly pulse to a texture like coarse sand; empty from food processor into a bowl and do by hand from here)
3. Make a well in the centre of the mix and pour in buttermilk all at once
4. Stir with a flat-bladed knife until it forms a soft dough – no more
5. Turn out onto floured surface, no need to knead, just pat together
6. Flatten dough evenly until about 2-3cm high and use a floured cutter to press out rounds (don’t twist the cutter!)
7. Place side by side – virtually touching – onto paper-lined high-sided baking pan to fit rounds. If you don’t have one, just place onto a baking tray
8. Brush tops only (not sides) with a little extra buttermilk
9. Bake at 220°C (fan OK) for about 15mins or until golden and risen – should sound hollow-ish when tapped underneath
10. Place onto rack to cool a little – cover with a tea-towel for soft scones, or uncovered for a harder crust
Tip: cover with a tea-towel for soft scones, or uncovered for a harder crust
Split the scones by hand (it’s the traditional way!) and enjoy with CWA Sydney City jam and cream – and a cuppa
The Carriageworks Farmers Market is on every Saturday 8am-1pm, providing the freshest seasonal produce from growers and producers from around NSW.