A week spent on British food would not be complete without a day on scones. Scones seem to be one of those quintessential foods that we associate with Great Britain, and with England in particular. I happen to be quite fond of them and enjoy them in their many incarnations. This particular scone is a rather hardy variety, slightly sweet, and delicious with butter, good jam and, of course, tea. Good for both snacking and breakfast.

 

ingredients

250 g white flour (9 oz)
250 g whole wheat flour (9 oz)
75 g sugar (3 oz)
350 ml (12 fl oz or approx  1.5 C) buttermilk
1/2 tsp baking soda
3 oz butter (approx 6 tbsp), very cold
1 large egg
milk, for brushing
* dried fruit – I didn’t use any, but feel free to add some dried fruit to the scones. use approximately 2 oz (75g)

 

sift

Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.

Weigh out and sift together the flours, sugar and baking soda. (I added a pinch of salt because I have  difficult time making anything without salt.)

 

mix

Cut the butter into small cubes and work into the dry mix using the tips of your fingers (they aren’t as warm as the rest of your hands).  Add the egg and buttermilk and stir until the dough comes together.

 

rolled out

Turn out onto a well-floured surface and kneed a few times until you have a smooth dough. Try to do this as little as possible. Roll out the dough until it is approximately 1 inch thick. (mine was more like 3/4 inch thick).

 

rounds

Using a cookie cutter or a small glass, cut out circles of dough and transfer to the baking sheet. Brush the tops of the dough rounds with milk before putting them in the oven.

The original instructions say to cook the scones for 10 to 15 minutes, or until golden. It took me closer to 20 minutes, so start checking early, but don’t be afraid to go beyond 15 minutes, if need be.

 

baked

When you take the scones out of the oven, transfer them to a wire rack to cool for a bit then dig on in. If you can lay your hands on a little clotted cream…so worth it.

 

Recipe adapted from The National Trust Complete Traditional Recipe Book
by Sarah Edington.

Ulster Scones
 
Recipe By:
Ingredients
  • 250 g white flour (9 oz)
  • 250 g whole wheat flour (9 oz)
  • 75 g sugar (3 oz)
  • 350 ml (12 fl oz or approx 1.5 C) buttermilk
  • ½ tsp baking soda
  • 3 oz butter (approx 6 tbsp), very cold
  • 1 large egg
  • milk, for brushing
Instructions
  1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
  2. Weigh out and sift together the flours, sugar and baking soda. (I added a pinch of salt because I have difficult time making anything without salt.)
  3. Cut the butter into small cubes and work into the dry mix using the tips of your fingers (they aren't as warm as the rest of your hands). Add the egg and buttermilk and stir until the dough comes together.
  4. Turn out onto a well-floured surface and kneed a few times until you have a smooth dough. Try to do this as little as possible. Roll out the dough until it is approximately 1 inch thick. (mine was more like ¾ inch thick).
  5. Using a cookie cutter or a small glass, cut out circles of dough and transfer to the baking sheet. Brush the tops of the dough rounds with milk before putting them in the oven.
  6. The original instructions say to cook the scones for 10 to 15 minutes, or until golden. It took me closer to 20 minutes, so start checking early, but don't be afraid to go beyond 15 minutes, if need be.
  7. When you take the scones out of the oven, transfer them to a wire rack to cool for a bit then dig on in. If you can lay your hands on a little clotted cream...so worth it.