Sunday afternoons are definitely made for tea and scones…. or is that just me? Moist and fluffy all butter scones served with some fresh strawberries and cream. What a good way to end off the week.
Look I am a big fan of a good scone. But that said I have had some rather dry and chewy scones before. This can be quite a put off, making it safer not to buy them. Well with the exception of one lady at work. She makes and sells delicious scones. I will buy from her anytime. 😋 But when she is not around selling her awesome scones, I make my own. At least this way I know what I’m getting.
This fluffy all butter scones make a lovely afternoon tea treat. Try serving it with a side of Hertzoggie Cookies. http://www.livingdelish.com/hertzoggie-cookies/ This traditional South African “cookie” will make a perfect companion. Let me know what you think…
These scones are served with syrup-ed strawberries and vanilla cream. See the bottom of this post for the recipes.
Success tips for making Fluffy All butter Scones
Only use cold ingredients
Cold ingredients are definitely the key to success when making these scones. Make sure your buttermilk and butter comes straight from the fridge.
Also refrigerate your dough after you have cut the shapes. This cold butter in the dough will help to capture air in your scones making them fluffy when you bake them.
Grate the butter
Instead of rubbing the butter into the flour with your fingertips, grate the butter and use a fork to mix the flour & butter until it resembles crumbs. This way the butter will remain cold. The heat of your hands will melt the butter.
Do not overwork the dough
Scones dough does not like being handled to much. Overworked dough will result in a tough and chewy scones.
This recipe calls for slight kneading, just until the dough is combined. Then the dough is flatten and folded over several times. Preferable on a cold surface. That’s it – Making scones is super fast 😉
Don’t twist the cutter
When you are ready to cut out your shapes. Use a well floured and sharp cutter. Press firmly down into the dough. Do not twist the cutter. If you twist the cutter while in the dough it will seal the scones. Resulting in flat scones that will not rise properly.
There you have it.
A simple few tips to create the best scones. This recipe is fast and easy to make.
Enjoy!
Fluffy all butter Scones
Ingredients
4 ½ Cups of all purpose four, and extra for dusting
5 ml baking soda
20 ml baking powder
10 ml white sugar, and extra for sprinkling
5 ml salt
1 Cup butter, cold
500 ml buttermilk, cold (Reserve 10 ml for brushing on top)
Instructions
Grease a baking tray and set aside.
In a large bowl, sift together the flour, baking soda, baking powder, salt & sugar.
Using a grater, grate the butter onto the flour mixture. Work fast so that the butter doesn’t melt in your hands.
Now us a fork or pastry cutter and mix in the butter, press any large lumps of butter with the fork on the side of the bowl. Keep doing this until your flour resemble crumbs and the butter is completely worked into the flour.
Add half of the buttermilk to the mixture and using a Rubber spatula or wooden spoon stir it in. Now add the remainder of the buttermilk and mix in again.
On a floured surface, use your hands to press the dough together. Work quickly. Stop once the dough has come together.
Working on a floured surface, press the dough flat to around 3 cm thickness, now fold the dough over in half. Press the dough flat again, again to 3 cm, and fold over again. Keep doing this for about 6 times.
Lastly press the dough flat again to around 2 cm thickness. Now use the floured dough cutter and cut the dough rounds out. Place onto the prepared baking tray, almost touching each other.
Place the baking tray in the fridge for 10 – 15 minutes. While the dough is in the fridge, switch on the oven to 220ËšC.
Once the scones has chilled, use a pastry brush and brush the reserved buttermilk over the tops of the scones. Sprinkle each scones with a little bit of sugar. Now bake for 15 min. Reduce the heat of the oven to 180ËšC and bake another 5 minutes.
Keep an eye on the scones. If they are golden brown, they are done. Do not over bake. Once done, allow them to cool on the baking tray.
Enjoy!
If you are storing them for later. Transfer them to an airtight container until you serve them. They will last up to 2 days in the container.
Knead the dough until just combined 
Ready to be chilled 
Baked & cooling
Syrup-ed strawberries
1 punnet of fresh strawberries
30 ml White sugar
Wash and finely slice the strawberries. Place them into a bowl. Now sprinkle the sugar over the strawberries and mix well. Cover and set them aside for an hour or two. Even overnight will work well.
Stir once during standing.
The longer the strawberries stand the more syrup it will create.
Enjoy!
Try serving these with waffles. http://www.livingdelish.com/classic-light-and-fluffy-waffles-recipe/ These strawberries served with some fresh cream on a waffle is truly something else!
Vanilla cream
250 ml Fresh Cream
5 ml Vanilla essence
15 ml White sugar
Whisk the fresh cream, vanilla essence and white sugar together until the cream reaches soft-medium peak. This should take +/- 3 minutes if you are using an electric mixer.
Serve.
