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Weekend Cookbook: Super Scones That Never Fail

Welcome to week three of the Weekend Cookbook. I am just loving all the recipe sharing that is happening here and I look forward to trying out some of the fabulous ideas that others have shared.

This week I decided to post my favourite scone recipe after boasting about it to a couple of friends. It is a recipe that always gets good comments and I think that is due to them being made with buttermilk which makes them light and fluffy. It is a good quick recipe that you can whip up in the morning, in time for morning tea. They can also been frozen and defrosted when unexpected guests arrive.

Please enjoy and share this Scone recipe. 

Buttermilk Scones


2 cups SR flour
1 tbls caster sugar
pinch of salt
60g butter, chilled, chopped
3/4 cup buttermilk
extra buttermilk for brushing

Step 1: Preheat oven to  220 degrees or 200 degrees for fan forced. Line a baking tray with baking paper. Position the rack in the top half of the oven.

Step 2: Sift flour, sugar and into a bowl. Add butter and rub into flour using fingertips until it resembles fine breadcrumbs.

Getting messy! My girls like to help with this part

Step 3: Make a well in the centre of mixture and add buttermilk. Using a butter knife stir until a sticky dough forms. Turn out onto a lightly floured surface and gently knead until just smooth.

Step 4: Using a lightly floured rolling pin, gently roll dough out to 2 cm thick. Using a 6cm round cutter cut out 12 scones.

Step 5: Brush scones with buttermilk and bake for 12 – 15 mins or until scones sound hollow when tapped.

Enjoy warm with strawberry jam, a dollop of whipped cream and a cup of hot tea

Do you have a special scone recipe? What is your best scone tip?

Happy linking and cooking this week. Next week I will be sharing my entry for the Gourmet Garden  Blog Off/Cook Off. If you are entering please join me next weekend.

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