JUMP TO RECIPE -
This is a brilliant method if you want to quickly bash out a batch of excellent fruit scones, by making a scone cake and cutting it into slices. Takes away the hassle of rolling or patting out, cutting with a pastry cutter, collecting offcuts and re-rolling, and worrying that the scones won’t rise well cause you might have twisted the cutter round them too much and they hate it.
You can replace buttermilk with yoghurt – but I’d strongly encourage giving a go as it makes for a nice crust and very moist crumb. These are a bit more cakey than the ordinary scones (compare this recipe) and keep longer.
You can of course omit the raisins and make just plain sweet scones but why on Earth you would want to skip raisins is beyond me. Anything is better WITH raisins, cakey things especially. The basic recipe is Dan Lepard’s from ‘Short and Sweet’ but I’ve modified the cutting technique.
buttermilk sconesServings: 8 sconesTime: about an hour
- 250g plain flour
- 2 ½ tsp baking powder
- 3 tbsp caster sugar
- 40g butter, softened
- 100g raisins
- 20g white rum or fruit juice (optional)
- 1 large egg
- 80g buttermilk
Heat the oven to 220C/425F/gas 7. Line a deep baking tin with parchment. Soak the raisins in the alcohol or juice heated up almost to the boiling point and leave for at least half an hour.
Mix the flour, baking powder and sugar in a bowl and add diced butter. Rub it in with your fingers or use a mixer with a paddle attachment. Drain the raisins, add them in and stir through.
In a separate bowl beat the egg with the buttermilk. Add it to the flour and combine to a soft dough, kneading briefly.
Turn it out onto a floured surface and pat out into a round disc about 4cm thick. Cut with a sharp knife into 8 triangles. Place them in the lined baking tin and let them stand for at least 15 minutes.
Brush the tops with extra buttermilk and sprinkle with a little caster sugar if you fancy. Bake for 15 minutes, cool on a wire rack covered with a tea towel to help them keep moist.