Buttermilk Scones

I was first introduced to light and flaky scones, served with creamy, slightly tart clotted cream and sweet jam, by a chef friend, Reza, better known as The Spice King, whom I met at a food show in Cape Town, South Africa. I instantly fell in love with the delectable taste of the scones as well as the hospitality of teatime. After learning that scone- making was as much a passed-down tradition as biscuit-making is in the Southern United States, I was eager to create and share my newfound hospitality offerings. You’ll love not only the simplicity of this recipe but also its taste and versatility.

“Traditional English style scones with my Southern addition of buttermilk are my favorite. It may have something to do with the mound of yogurt cream and sweet strawberry preserves I top mine with. If you have never made scones, don’t be intimidated. It is just like making biscuits.” -Whitney Miller, Your Williamson magazine March 2018 issue

Buttermilk Scones

Print Recipe

Serves: about 14 scones Cooking Time: 7 minutes

Ingredients

Yogurt Cream
1 cup whipping cream
¼ cup Greek Yogurt
Buttermilk Scones
Olive oil, for greasing
1 2/3 cups self-rising flour
¼ teaspoon fine sea salt
1/3 cup cold butter, cut into cubes
2 1/2 tablespoons pure cane sugar
2 large eggs, divided
4 tablespoons buttermilk
Butter for serving
Preserves or Jam for serving

Instructions

To make the cream, pour the whipping cream into a deep bowl. Using an electric hand mixer beat until soft peaks form. Fold in the yogurt until blended. Use immediately, or store in an airtight container in the refrigerator for up to 1 day.

To make the scones, preheat the oven to 425 degrees F. Grease a baking sheet with oil.

Sift the flour and salt into a large bowl. Add the butter, and using a fork, cut it into the flour until the mixture resembles coarse crumbs. Stir in the sugar.

In a bowl, beat 1 egg and the buttermilk until combined. Stir the egg mixture into the flour mixture until just incorporated. Using your hands, lightly knead the dough to form a soft dough.

Place the dough on a lightly floured surface, and shape into a ball. Pat the dough into about a 3⁄4- to 1-inch thick round. Using a floured 2-inch cutter, quickly push the cutter down through the dough, and lift without twisting. Place the scones on the prepared pan. Reshape the dough, and repeat until all the dough has been used.

Beat the remaining egg in a bowl. Brush the tops of the scones with the beaten egg. Bake the scones for about 7 minutes. Transfer them immediately to a wire rack to cool.

Serve warm with the Yogurt Cream, butter, and jam.