Buttermilk scones

Makes 6 scones

Ingredients:

150g rice flour

40g tapioca starch

40g potato starch

40g cornstarch

15g buckwheat flour

8g baking powder

5g xanthan gum

50g caster sugar

60g cold butter (cubed or grated)

160g buttermilk

1 medium egg

(Plus milk or egg wash or egg yolk for glazing)

 

Method:

  1. Put the flours, xanthan gum, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
  2. Use a fork to stir the egg and milk into the dry ingredients. Mix to a soft, sticky dough.
  3. Cover and chill for 1 hour (this allows the flours to fully hydrate , meaning you will be able to work with the dough without adding excessive flour).
  4. Turn out onto a lightly floured work surface and press (or roll) out to a rectangle about 2cm thick.
  5. Using a lightly floured 5cm cutter, cut into as many rounds as possible. Reroll the dough and cut again to achieve 6 scones. Alternatively, use a sharp floured knife and cut dough into 6 square scones.
  6. Brush the tops of the scones with your glaze of choice and bake for 12-15 minutes at 220C/200C Fan.
  7. Allow to cool a little before eating.

For savoury scones, reduce sugar to 10g and include your flavours of choice. I would recommend cheddar and nigella seed, served with a dollop of mango chutney. Delicious!

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