Scones are little round cakes that go by the name of 'biscuits' in North America. They originated in Scotland and are still a popular, if not old fashioned treat in Australia and New Zealand.
Scones are usually served in tea houses where they are eaten with clotted cream and jam. This is known as a Devonshire Tea or Cream Tea.
This recipe is so easy that I often prepare the scones fresh when I have friends over.
Something to remember when making the scones -- don't over knead the dough. Treat it gently and lightly with minimal handling and you will be sure to have fluffy scones.
- 2 cups of all-purpose flour
- 3 tsp of baking powder
- 1/4 tsp of baking soda
- 1/2 tsp of salt
- 4 Tbsp of chilled butter, cut into cubes
- 1 cup of buttermilk, with a little extra for brushing
- 1 1/2 cups of whipping cream
- Strawberry jam to serve
- Preheat the oven to 400F.
- In a large bowl whisk together flour, baking powder, baking soda and salt.
- Add the butter to the bowl and rub it with your fingers until the mixture resembles coarse crumbs.
- Using a knife, stir and cut in the buttermilk until the dough comes together. It may seem a little stringy but it's ok.
- Place the dough on a floured surface and then knead it gently and lightly 2 or 3 times. Using a rolling pin, roll the dough out to a 1 inch thickness. Place it on a lined baking sheet.
- Using a 1.5 inch round cutter, push straight down through the dough but don't twist the cutter.
- Repeat steps until you have cut out all the scones. Remove the extra dough from around the circular scones and make extra rounds if you have enough dough.
- Brush the scones with a little buttermilk and bake for about 15 minutes or until the tops are golden.
- Meanwhile, whip the cream until soft peaks form. Cover and chill in the fridge.
- Once the scones are ready, serve them with jam and whipped cream with a cup of tea on the side.