Cream tea for breakfast this morning, took me back to my childhood remembering my Mum making these on a Sunday morning for me and my siblings. I made these with homemade butter. Served with fresh cream and sour cherry conserve.
450g self-raising flour, plus extra for dusting
¼ tsp salt
1 tsp baking powder
100g cold butter, diced
85g golden castor sugar
284ml container buttermilk (plain yoghurt/sour milk/ Maas)
1 tsp vanilla extract
splash of milk
100g cheese (optional)
Heat oven to 180C
Put the flour, salt, baking powder and butter into a food processor and pulse until you can’t feel any lumps of butter (or rub in butter with fingers).
Pulse in the sugar. Add grated cheese
Gently warm the buttermilk (don’t throw away the container) and vanilla in a microwave or pan.
Using your largest bowl, quickly tip in some of the flour mix, followed by some of the buttermilk mix, repeating until everything is in the bowl.
Use a knife to quickly mix together to form a dough – don’t over-mix it.
Tip onto a floured surface and lightly bring together with your hands a couple of times.
Press out gently to about 4cm thick and stamp out rounds with a 6cm or 7cm cutter.
Re-shape trimmings, until all the dough is used.
Spread out on a lightly floured baking sheet or two.
Add a splash of milk into the buttermilk container, then use to glaze the top of each scone.
Bake for 10-12 mins until golden and well risen.
Prepared, tried and tested by: Preshana Singh
Preshana's Yoghurt Cheese Scones
May 21, 2017 | | 2 comments|