It’s almost that time of year again when you can look forward to a cream tea in the sunshine at the weekend. So, with that in mind, I thought I’d whip up a batch of soft, fluffy scones to get myself in the mood for summer eating! These are a bit different to scones I’ve made before but I adore the taste and texture that buttermilk gives to cakes so, why not use them in scones too?! I used a BBC Good Food recipe – honestly you cannot go wrong with their guidance!
I adapted it very slightly by adding some chopped dates into half of the mixture. I’m not a huge fan of sultanas but I could eat dates until the cows come home. They add lovely little bites of sweetness into the scones.
Their recipe says to use a 284ml carton of buttermilk but the ones I got from Sainsbury’s was 300ml – I used it all and it did the job just fine! I think it would’ve been a bit dry had I used any less…
450g self-raising flour
Pinch of salt
100g cold butter, cubed
85g golden caster sugar
2tsp vanilla extract (I forgot to add this in and they still tasted good to me!)4
200g chopped dates (don’t worry about being fancy and using medjool dates, the normal ones will do)
- Preheat oven to 200C fan.
- If you don’t mind getting your hands dirty, rub the butter and self-raising flour together with your fingertips until it resembles sand. Otherwise if you’re lazy like me just use a food processor. Pulse or mix in the caster sugar.
- Pop the whole pot of buttermilk in the microwave (removing the lid) and heat in 20 second bursts until warm. Pop the whole lot into a large bowl followed by the flour mixture and mix together with a knife.
- Bring all the ingredients together in a ball using your hands, then turn half of it out onto a lightly floured worktop.
- Press the mixture out until you have a nice thick slab (a couple of inches, roughly) and stamp out some rounds using a cutter. I used the smallest cutter I had which was about 4cm, but you can use whatever size you like. You may choose to opt for your largest cutter and end up with mammoth scones! Whatever floats your boat.
- Next, mix your chopped dates into the other half of the mixture and repeat step five.
- Pop the scones onto a baking tray (I put six on per tray), brush the tops with beaten egg or milk and bake for around 13 minutes (this depends on your oven of course).
It’s now time to enjoy your beautiful scones! I will say now that if anyone reading this dares put jam on first then you are not worthy of these scones. Go hang your head in shame or move to Cornwall.
Oh, here’s Oscar after a hard days’ work.