• Dora Cavallo

buttermilk & Cream tea scones

Updated: Mar 10



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 (serves 8)


INGREDIENTS

  • 16 ounces (3 cups) all-purpose flour

  • 1 3/4 ounces (1/3 cup) sugar

  • 2 teaspoons baking powder

  • 1/4 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






METHOD

  • 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 its 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

  • with 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





TIPS


  • 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 a printable version, click here




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