Summer is finally here and I’m so excited. Since this season also makes life easier and more fun! Windows stay open allowing plenty of fresh air to flood our homes, washing is easily dried and long, sunlit days encourage outdoor eating. Whether it’s an organised picnic, cup of tea in the garden or venturing to an open air concert, Summer is THE season for outdoor fun. And these Lemon Sultana Buttermilk Scones are as ideal for Afternoon Tea as they are easy to pack up for a picnic.
Picnics are a great way to get friends and family together for feasting and fun. Whether you choose to meet at a local park, or trek to the seaside, they are a fantastic way of getting people together without being restricted by space or cost. Since most people are more than happy to bring food along with them. And if you are really organised, delegating who brings what can elevate the whole event to a really great occasion making memories and having fun.
Scones; Such An Easy Bake
When asked which recipe is suitable for a newbie baker I always point them to one of my scone recipes here on the blog. Since they are virtually foolproof and nobody minds an occasional slightly wonky scone. Also a sense of achievement and satisfaction builds confidence in the baker. And this then usually leads them to continue to bake more often while also trying more advanced recipes.
So, if I am completely honest, I have to say that these are my favourite scones yet. Not bad for someone who wouldn’t go near a scone until I started baking them myself!! So let’s get on and make these yummy, Afternoon Tea favourites.
Recipe: Lemon Sultana Buttermilk Milk Scones makes 8-10 large scones
450g/1lb Plain White Flour
3tsp Baking Powder
1/4tsp Sea Salt Flakes – I use Maldon
25g/1oz Vegetable Fat such as Trex
50g2oz Unsalted Butter
4tsp Caster Sugar – plus extra for sprinkling on top of the unbaked scones
Zest of 2 medium or 1 very large lemon (scrubbed and washed in hot water before zesting)
284ml/10fl oz Buttermilk
3-4 Tablespoons of Semi or Whole Milk
Method: Preheat the oven to 220C/200C fan, gas mark 7, 425F
Note – you may notice an American dry cup measure in the photographs. Since we are decorating at the moment I was unable to locate my round cutters. So I improvised. Using a one cup measure worked perfectly for cutting out the scones. Also, if using a smaller cutter for smaller scones, remember to adjust the baking time.
Making The Buttermilk Scone Dough
- First of all line a large baking tray with baking parchment.
- Next, tip the flour, baking powder, salt and sugar into a large bowl.
- Stir all the dry ingredients together with a balloon whisk.
- Add the vegetable fat and butter in small chunks, then add the lemon zest.
- Using a pastry cutter work the fats into the flour until it resembles breadcrumbs with some pea sized chunks of fat still visible.
- Add the sultanas and using your fingers gently lift and drop them into the bowl so they become covered in flour.
- Make a well in the centre of the flour mix and pour in all of the buttermilk.
- Using a butter knife stir all of the ingredients together until large clumps begin to form.
Turning Out And Shaping The Dough And Cutting Out Individual Scones
- Turn the clumpy dough out onto a floured surface. And note, the dough should be quite wet and sticky.
- Using floured fingers bring the dough together and pat out to form a round shape that is about 1 inch (2.5cm) deep.
- Most importantly, check that the disc of dough moves freely across the surface and is not stuck.
- Flour a round 3 inch (7.5cm) cutter that is also at least 2 inches (5cm) deep and place it on top of the dough.
- Press the cutter straight down onto the dough taking care not to twist it.
- Place each cutout scone onto the baking parchment lined baking tray.
- Brush fresh milk onto the top of each scone using a pastry brush and then sprinkle a pinch of sugar over the top.
Baking The Lemon Sultana Buttermilk Scones
- Place the scones into the centre of the oven and bake for 15-20 minutes. Because each oven is different and other variables such as the thickness of scone dough affect the baking time, I have given a range of times. My scones took 18 minutes to bake.
- The scones are baked when the are risen, golden in colour and sound hollow when rapped on the base with your knuckle. Similar to bread when baked.
- As soon as the scones are baked remove them from the oven and carefully place them on a cooling rack.
Serving And Enjoying The Scones
These scones can be eaten warm or cold. Also they can be enjoyed just as they are, or split in two and topped with either clotted cream or butter.
Topping a scone with clotted cream and lemon curd and sitting down with my favourite foodie magazine, a delicious cup of tea, and a relaxing afternoon.
Homemade scones are usually best eaten on the day they are baked. Yet with this recipe they stayed moist for up to 3 days when kept in an airtight container.
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So, am I tempting you to make your own scones at home? Doing so is a very rewarding experience, especially when you share your bakes and receive compliments on your baking! And, aside from being a world away in taste and texture from their shop bought counterparts, you know exactly what has gone into your baking. Love cannot be bought, yet these scones were made with an extra large helping of it.
Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
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