Buttermilk Scones

Tried the lovely scones recipe shared by Florence. Although mine were not as nice and tall as hers (think I added too much liquid and hence spread out sideways instead of UP!), I must say that they were indeed very tasty, flaky and light. M ate hers as is without any cream and/or jam declaring that they were very nice as they were.

For my own records, I'm gonna post Florence's recipe here which I managed to get 7 scones.

Ingredients
200g self-raising flour (Blue Key brand)
Pinch of salt
2 tbsp sugar
50g cold unsalted butter
150ml buttermilk (used low-fat milk mixed with 2 tsp lemon juice and set aside for 30 min)
Some milk for glazing


Method
1. Pre-heat oven to 225 degrees.
2. Shift flour at least 3 times.
3. Rub butter into flour until resembles breadcrumbs. Can use fork or two knifes to help with this.
4. Mix in sugar and salt.
5. Make well in centre and pour in about 3/4 of the liquid. Mix with a pair of chopsticks. Dough will be sticky.
6. Place dough onto floured table top.
7. Measure thickness of dough no taller than 2 cm and using well-floured cutter, cut desired shape making sure the cuts are clean without turning and twisting (reason is that it will seal the sides and not be able to fluff up nicely).
8. Glaze tops with extra milk before putting them into the oven and baking for no longer than 15 min.
9. Serve warm with fresh whipped cream and homemade jam (if available).



Bench notes
- The dough will be sticky so be sure not too add all the liquid at once.
- Next time, double the recipe, easier to make them taller and also since one is never enough!
- Probably easier to pat dough into circle and then slice them out like cake slices. Tricky using the cutters as the dough was sticky and soft, hence difficult to get clean cuts.

This is my 2nd bake of this recipe. Double the recipe which was just nice to handle. Too much more difficult to mix the dough. Still came out tasty though I had hoped I would get nicer and fluffy sides, next time perhaps.