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Buttermilk Scones Recipe


Veg HT CD CBF Irish 35mins

Makes 8    Hot  Cold  Vegetarian Pastries Teatime Ireland  British  Europe 



225g/ 8oz Self-raising Flour

A pinch of Salt

25g/1oz Butter

1 Egg, beaten

150ml/5fl.oz.  Buttermilk

Milk to glaze



1. Preheat the oven to 220C, 425F, Gas Mark 7 and flour a baking sheet.
2. Mix the flour together with the salt in a large mixing bowl then rub in butter with your fingertips until it resembles very fine breadcrumbs.
3. Add the egg and most of the buttermilk, mixing quickly with a knife until it starts to come together and form a soft dough, adding a little extra buttermilk if necessary.
4. Turn onto a floured surface and roll out or press lightly to no less than 2.5cm/ 1 inch thickness.
5. Cut into 5cm/ 2 inch rounds, place on the baking sheet and glaze the tops with a little milk. Bake for about 15 minutes until lightly browned.


Cool on wire racks

End of instructions

Serving Suggestions

Serve warm or cold split in half and spread with butter or jam


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven


Rub in -  The incorporation of fat into flour.  Butter is softened and cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles fine breadcrumbs in appearance.

Main equipment required to make this recipe


Mixing Bowl


Wooden Spoon

Rolling pin

Baking sheet

Pastry Brush

Wire Rack


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