BUTTERMILK & CREAM TEA SCONES
Updated: Feb 26
So here we go, this is my first blog post and I'm so excited to finally be at this moment. It's been a long time coming, and I can't wait to see what will happen next! I wanted to share this scone recipe with you because it is one that I have been working on since I had my first proper scone in London many years ago. I have such fond memories of that simple cream scone served with clotted cream and jam. I've been trying to replicate the recipe ever since. A perfect scone should be fluffy, tender, flaky and not too sweet. I know this is a tall order, but there are a few things you want to keep in mind. Freeze your butter and don't overwork the dough. This will ensure a tender crumb and the ratio of butter is 2:1 which gives you incredible flavor and texture. I always use unsalted butter and my favorite for this recipe is Kerrygold Unsalted butter. There is nothing better than enjoying one of these scones with a cup of coffee and tea. It's a great way to take a break and savor the moment.
BUTTERMILK AND CREAM TEA SCONES
16 ounces (3 cups) all-purpose flour
1 3/4 ounces (1/3 cup) sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup heavy cream, cold
1/2 cup buttermilk, cold
8 ounces (2 sticks) unsalted butter, frozen
raw sugar and heavy cream for the tops
Preheat oven to 375 degree. Sift the all-purpose flour, baking powder, baking soda into a large mixing bowl. Add the sugar and salt and mix all the dry ingredients together. Unwrap the frozen butter and coat the outside with the flour mixture (this will make grating easier)
Using the large side of your grater, grate the frozen butter over the dry ingredients
with a wooden spoon or your hands, gently mix the butter into the flour mixture until it's evenly coated. Stir in the heavy cream and buttermilk just until the dough comes together.
Pour the dough out onto a lightly floured board and press the shaggy dough into a round disc, Using a sharp knife, cut the dough into 8 equal wedges (at this point you can freeze the dough and bake off at a later time, remember to add about 8-10 minutes baking time)
Place the scones onto a parchment lined sheet pan and brush the tops with heavy cream and a sprinkling of raw sugar, Bake for 25-30 minutes until golden brown. Serve with clotted cream or creme fraiche and jam.
Freeze your butter for for at least an hour.
Don't overwork the dough, after adding the cream and buttermilk, mix just until it comes together.
Scones are best the same day they are baked, but will keep in an airtight container for 2-3 days.
Freeze the dough for a make ahead breakfast or brunch.
Add citrus zest of vanilla bean to the dry ingredients.
FOR THE STRAWBERRY VERSION
Follow the same method above and add the zest of one lemon to the dry ingredients.
Roast 1 pound hulled and halved strawberries with 2 tablespoons honey at 350F for about 25 minutes. Cool to room temp before adding them to the scone batter. Fold them into the batter after adding the cream and buttermilk. Be careful not to overmix.
If you prefer a glaze, omit sprinkling the tops with sugar and use the juice of the lemon and 1 cup of powdered sugar to create a glaze. Whisk the lemon juice and sugar together until you have a thick but pourable consistency. You may need to add more sugar or juice depending on the size of the lemon. Drizzle over the scones while they are still warm.