Simply Stunning Scones
Sorry for the lack of updates, folks, but my mother has been ill this week and consequently I’ve been kept busy running the household and taking care of the rest of my domestically-challenged family. Not to worry, there are posts in draft, just need the time, energy and mental capacity to blog them.
I have a confession to make. The last time that I made sultana scones was actually the the one and only time that I’ve blogged them. Now don’t get me wrong - the recipe itself is a gem, and the resulting scones are marvellously polished, gorgeous golden mountains that frankly look like they belong in a hotel as part of a spread for a rather posh afternoon tea. While they had awakened a hidden desire of scones, the fact that you had to pre-soak the sultanas meant that you could hardly whip up a batch when you were in the mood for one, and by the time the sultanas were ready for the scone-making ritual the next day, the craving may have passed!
Not happy, Jan. Not happy.
While it is, in my opinion, still my scone recipe of choice, what I needed was to find a recipe that would give close to sensational results, a moist and tender crumb that still had some heft, and something that could be whipped up in a heartbeat. Whilst I do not have the world’s biggest cookbook collection, I have my fair share but I found that though many held scone recipes of their own, reading the recipes left me feeling decidedly dull and uninspired.
Since I’d made my new year’s resolution last year had been not to buy any new cookbooks, I was stuck with the internet as being my only source of new inspiration (which isn’t so bad, considering the sheer excess of food blogs that there are), however, while I kept my eyes open, I just didn’t spot anyone doing a nice simple sultana scone recipe. Why is that? What have you lot got against sultana scones?!?
Anyway, my brother, bless his cotton socks, had read about this resolution on the blog (hi Martin!), so what did he get me for Christmas? Why, a couple of cookbooks that I just happened to have my eye on! How awesome is that?
One of the cookbooks he got me was a wonderful little marvel by an Australian lady by the name of Belinda Jeffery called ‘Mix & Bake‘ and has very quickly become one of my favourite baking books. Full of uncomplicated, easy-to-follow recipes, from beginning to end it’s an absolute gem and, in my humble opinion, it’s a darn shame that Ms. Jeffrey isn’t better known as I consider this to be far superior to all of my Donna Hay cookbooks.
There is a whole chapter in this book dedicated to sweet scones, and I drooled over each recipe before finally deciding on these marvellous fluffy buttermilk scones, which are perfectly marvellous in every way, and wonderfully homely and comforting, especially with some homemade jam and freshly whipped cream!
Fluffy Buttermilk Scones
(from Mix & Bake by Belinda Jeffery)
Ingredients (makes 10)
1 cup/150g self-raising flour
1 cup/160g wholemeal self-raising flour (or wholemeal AP flour + 2 tsp baking powder)
2 tbsp/25g caster sugar
Pinch of salt
80g cold unsalted butter, diced
100g natural sultanas (or chopped dried dates or other similar dried fruit)
1 cup/250mL buttermilk
To make a vegan version of these scones, you can use margarine instead of the butter, and make a buttermilk substitute by mixing together 1 cup soymilk with 1 tbsp white vinegar or lemon juice and allowing to sit for 5 minutes before using.
1. Preheat oven to 200 degrees C and line a baking tray with some baking paper, then liberally dust with flour and set aside.
2. Sift together all the dry ingredients (both flours, sugar and salt), then rub in the cold butter with your fingertips till the mixture resembles coarse breadcrumbs. Add the dried fruit and toss well so it’s well coated.
3. Make a well in the middle of the dry mixture, then pour in the buttermilk and quickly stir together till it holds together, then tip onto a floured chopping board and knead till just combined. Pat the dough about 4-5cm flat, then dip a round cutter into some flour and stamp out the scones, carefully placing the scones closely together on the prepared baking tray.
4. Lightly dust the tops with flour, then bake for 20 minutes, or till the scones are golden and sound hollow when lightly tapped on the top. Remove the tray from the oven and tightly wrap a clean tea towel around it for 5 minutes before serving with some homemade strawberry jam and freshly whipped cream!
Technorati Tags: scones, Belinda Jeffrey, sultanas, raisins, quickbreads, biscuits
People who have tried this recipe:
- Thanh from I Eat Therefore I Am
If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.
Comments
dooodles boy you sure did nail the title of this ….they do look like a tasty treat E. Gosh please let us know about your mom E. Hope she is up and about soon.Come visit at PBE when you get a sec we have a new thing happening.
gizmar I have yet to find the "perfect" scone recipe. These do look pretty fantastic - going to try them - I admit it - I’m a scone-a-holic.
Deborah These look delicious. I could go for one right now! I should make the resolution to not buy any cookbooks for a year…
Indigo Mmm, I could just eat one of these (sounds like a healthy, nutritionally balanced lunch. It has sultanas in; that’s like, fruit, yes?) Scones always make me think of spring, for some reason. Actually I’m probably just desperate for spring to come, but still, I smiled when I saw these ^__^
Sarah I read your praise about that book and went to Borders to get a copy (40% off no less, woot!). The recipes and pictures look and sound scrumptious!! I was sold. I can’t wait to bake from it, I hope they will all taste as good as they look. I love cookbooks like this one, from humble and sincere authors (at least that’s the impression I get from the book, haha) who have tried and tested the recipes many times to ensure they work. Thanks for the recommendation, Ellie. Cheers!
Cakespy Oh my goodness–not only are these gorgeous, but you’ve presented the one on top just the way I think scones NEED to be served. Thank you for sharing!
Rasa Malaysia You have the best food photography shot with a point-and-shoot. Love your shots, and your scones! 
Lu Hiya Ellie,Please excuse my ignorance, but can you make normal buttermilk in the same way you suggest you make the soy milk version? By adding the vinegar to milk?I am a baking disaster waiting to happen! Thank you! Lu
MyKitchenInHalfCups Ellie you just can’t beat using buttermilk for moist and tender scones and biscuits. I love using it!Yours look really glorious here.Hope your mom is feeling much better by now.
Korean Recipe Diary I’m not a big fan of scones. I consider it more breakfast food. But these look pretty good. A bit of jam, or some cream cheese make a perfect topping!
Indigo PS:
<a href="http://s16.photobucket.com/albums/b8/amarvi/?action=view¤t=excellentblog.jpg" target="_blank"><img src="http://i16.photobucket.com/albums/b8/amarvi/excellentblog.jpg" border="0" alt="Photobucket"></a>
I know I’m spamming you to death with all sorts of memes and whatsits but I thought you might make an exception for an award? ^__^
Indigo Bollocks, second attempt:
[IMG]http://i16.photobucket.com/albums/b8/amarvi/excellentblog.jpg[/IMG]
http://i16.photobucket.com/albums/b8/amarvi/excellentblog.jpg
neil I know it’s wrong, but I just licked my screen! They look scrumptious. Nice to see Belinda Jeffery getting some recognition, haven’t seen her for ages, not since she was on Better Homes & Gardens. You can keep Nigella, Belinda is hot.
Callipygia I don’t normally have a thing for scones, but I have been craving them recently and these look perfect. Of course the cream and jam doesn’t hurt! Happy Belated Lunar New Year- the dukk mandu gook and bulgogi look so good- sigh.
Lore Hope your mom will get well soon! Such cute scones. Nooooo! I’m not sharing :). I really liked your tip on making the vegan version of buttermilk. We eat homemade buttermilk and we’re using a similar method.
Lauren Hi Ellie, my feelings were exactly the same as yours when i tried these scone, and i reccomend you try Belinda’s Pumpkin Date scones, in my opinion they surpass all others! Jap pmpkin works a treat!
Ellie Chiffonade - Thanks hon I like the idea of a rope, it’d certainly save you from having to reknead dough scraps and having tough scones! As for Starbucks scones, I have to admit that I haven’t been inside a Starbucks for over 5 years and the only thing I’ve ever ordered from there was a latte (which seriously failed to impress) so I’ve no idea what their sugary messes are like 
Moon - Ta hon She’s all better now in that there’s no pain, just occasional bouts of tiredness, but thanks for the thought
Doodles - Thankee 
And will pop by later, I’ve been a horribly neglectful blogger of late :/
RecipeGirl - Thank you :)Gizmar - Scones are pretty wonderful I’ve made these three times so far and I love them each time!
Deborah - LOL! It’s hard, but your bookshelf (and wallet) will thank you for it
Kat - I hope you like them :)Gauri - If we organize another picnic, I will be sure to bring them along
Indigo - I’m glad they made you smile
Sarah - Nicely done! I’m glad you bought the book, I’ve slowly been making my way through recipes here and there and I’m yet to have a disappointment I hope you enjoy it as much as I am!
Peabody - That they most certainly are
Cakespy - Thanks hon, glad you liked the photos so
Meredith - Thank you
RM - Thank you honey
Lu - You most certainly can, it’s a quick and dirty trick that I use when I need buttermilk but can’t be bothered making a special trip to the shops just to buy a carton
Tanna - I have to agree wholeheartedly! And thank you, ma’s all better now
KRD - These do make a wonderful breakfast, though they’re better with cream than cream cheese, which would overpower their delicate flavour
Indigo - Thanks for the award, hon I promise I’ll get around to it, just a few other posts to do first
Neil - She is marvellous, and I have to agree that after this book, I’m a Belinda Jeffery convert - forget Nigella, Ms. Jeffery is what’s hot!
Callipygia - Thank you hon I hope you had a lovely Lunar New Year
Lynn - You should bake scones
Lore - Thank you honey
Lauren - Thanks for the recommendation! I have actually been eyeing them, and after your recommendation, have vowed to try them tomorrow
Your scones indeed look stunning! I tend to make mine into a large round, then cut pie-shaped wedges. Recently on TV I saw the baker at a Bed & Breakfast form a large amount of dough into a long thick rope-ish shape, then cut wedges from that. It’s a good technique for a large amount of dough.
When I make scones, I try to make them as traditionally as possible. This means very little sweetener in the dough and no "icing" on top (just turbinado sugar sprinkled onto egg wash). Try convincing people that the sugary messes they serve at Starbucks aren’t real scones. Ugh.
Going to try the "individual biscuit" cut next :D.
Chiffonade