Nothing beats the good time of 2 old time buddies meet together to chat, to bake and spend a pleasant late afternoon catching up each other’s updates with some freshly baked buttermilk scones and a cup of English tea. Life is short and the clock is spinning too fast, 35 years of friendship passes by just like a blink of eyes.
Mandy, the first friend of mine in primary school, now my oldest BFF, who is also an utterly talented baker. Today, she is sharing her perfect almond & cranberry scones recipe that she calls it “My Ultimate Scones”, adapted from the recipe book – Delia Smith: How to Cook
My mum’s buttermilk scones were once my favorite until I tried Mandy’s…. opps **someone please block my mum’s eyes if she happens to read this**…. well, my mum is still a great baker, especially her bread and cookies. I am lucky to have a chance to learn some baking skill from both of them, hopefully, I will fully utilize my electrical oven when I move into my new home.
I love flaky scones rather than chewy and with lots of buttery smell and taste… Mandy bakes the right scones of my taste bud. After finishing her first round of scones, the taste still lingering on my mind and in my tongue… oh my gosh… I miss them so much!!!
I told her and she said it is a quick and easy recipe, let her know when I am around her area, she will bake another batch for me to bring some fresh scones home… BFF is always the best!!! Ahem… Mandy, a portion is not enough, my family likes the scones too, more people less share… lol
I am hoping Mandy can share more of her mouth-watering baking recipes and photos here… I need your help, please comment to motivate her to contribute more…. please, please, I ready need your helping hand!!!!
Buttermilk Scones
Almond & Cranberries
Recipe adapted from Delia Smith’s How to Cook
Preparation and bake: 30 minutes in total
Makes about 10 scones
INGREDIENTS:
2-3 Tbsp buttermilk, plus a little extra for brushing
225g [8 ounce] Self-rising flour, plus a little extra for dusting
75g [2.6ounce] butter, at room temperature
40g [1.4 ounce] castor sugar
40g chopped dried cranberries
40g chopped toasted almonds
1 large egg, at room temperature
pinch of salt
You will also need:
1 lightly greased baking sheet dusted with flour
2 inch (5cm) cookie cutter
pastry blender
Remark: You may add the almond & cranberries to the basic buttermilk scones, traditionally, scones are supposed to serve with clotted cream and fruit jam.
1. Prepare ingredients and preheat oven to 220C / 425F
2. Sift flour and salt together in a large bowl
3 & 4. Add butter and use a pastry blender to cut the butter in the flour, until it looks like breadcrumbs. (if you do not have a pastry blender, use fingers to rub the butter lightly into the flour)
5 & 6. Add sugar. (if you have additional dry fruit or nuts, add them in at this stage) and mixed well.
7 & 8. In a measuring cup, beat the eggs with 2 Tbsp buttermilk together, and add this to the dry mixture.
9 & 10. Mix the dough with a spreading knife or spatula with cutting movement until it begins to come together, finish mixing it with your hands – it should be soft but not sticky ( if the dough seems too dry, add a little more buttermilk, a teaspoon at a time)
11. Form the dough into a ball, turn it onto a lightly floured surface and roll/pat it into a circle at least 1 inch (2.5cm) thick – not to roll it any thinner, this is the secret of well-risen scones.
12. Cut out the scones by placing the cutter on the dough and giving it a sharp ‘TAP’ – do not twist it, just lift it up and push the dough out. Carry on until you are left with the trimmings, then bring these back together to roll out again until you can cut out the last scone.
13. Place the scones on the baking sheet, brush them lightly with buttermilk and dust with a little flour.
14 & 15. Bake in the preheated oven for 10-12 minutes, or until well-risen and golden brown.
16. Remove them to a wire rack to cool.
Traditionally, scones are served with clotted cream and fruit jam.
An easy and delicious scone recipe! I made a batch and was very glad that the scones turned out just the way I like, both taste and look. 🙂 I couldn’t help but to share this lovely recipe and photos of the scones I baked on my blog, haha!
Now these look AMAZING! Not like the triangle rocks I see around here!
Can’t wait to whip these up, thank you!!
I just tried this recipe, replacing the buttermilk with 1/2 cup milk + 1/2 teaspoon lemon juice (will halve this next round since I have quite a lot of leftover). My husband and I loved it! A definite keeper! Thanks for sharing!
Thank you, Jo-Ann Ng for the buttermilk replacement 🙂
love this recipe – all of ours are with regular flour sounds almost like the buckingham palace recipe because of the butter milk. keep up the good work, mandy! thanks. karenblair/fredwinchester
Hi and thanks for yr speedy reply.
Just curious. .. how does buttermilk tastes like …sour or ??
not really very sour, it is just like milk with some sour taste.
Thanks dear !! will sure try yr recipe !
Hello
Yr scone looks superb. I wonder how do u make buttermilk and where can I get it ? Would like to try on your recipe.
Thanks
LL
Hi Lennie, you can get the buttermilk from the baker’s supply store. Some big grocery stores might carry it as well, search at the cold milk section. If you still can’t find it, you can google “how to make buttermilk” to find how to make-it-yourself, but I am not sure if they taste the same as I never tried this substitute version.
Hi! I’m from Mexico, I’ve never tried scones, and I don’t know how to look for some of the ingredients you are using (castor sugar, self-rising flour, and buttermilk (I’ve read you can prepare this with milk and vinegar)). I hope you can help me so that I can try this recipe that looks simply delicious!
Thank you very much for your help 🙂
where is the recipe
Please click second page for the recipe and more photos.
I finally tried this recipe after hiding in my to try recipe lists for soo long!
I dare say, the best scone recipe ever! The scones turned out buttery and short without being dry. The only problem i had was the baking soda after taste as i was using AP flour+ baking soda to create self raising flour. other than that, it was just perfect! 🙂
Next time try ready-made self raising, no baking soda after taste at all….. they will be super perfect scones for you 🙂
I never tried scones before! They look so yummy! Thank for the recipe!
I will give it a try soon!
Looks superb!! I am definitely going to try this recipe! Thanks for sharing!!! xD
Appealing and reminds me the first trial in London some years ago. This one with cranberries and almonds looks yummy.
The scones look simple delicious, and also look similar to the one I had in Cameron Highlands. Good job Mandy!
Thank you !!!!
Yay! I love scones!
You rock!