- 900g T55 flour
- 50g baking powder
- 220g butter cubed
- 120g sugar
- 500 buttermilk
buttermilk scones
peter Jackson
7th November 2011
buttermilk scones
these scones are made using buttermilk and strong flour, they are very moist but light at the same time best if you can make the dough the night before and use volcano baking powder
Ingredients
Method
rub flour, baking powder, butter to breadcrumb.
Add in sugar and fold in buttermilk
knead to a soft dough.
Leave to rest for 24 hours.
Nest day roll out to about 1 ½ cm thick cut out once only.
Place on a tray brush with egg wash and proof for 1 ½ hours.
Bake at 180oc for 6 mins half fan and 4-5 mins full fan turning tray round half way through.
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