Cherry Buttermilk Scones
I honestly can’t remember where I found this recipe, but now I make it all the time. These are really great scones, and the buttermilk just adds something extra. I haven’t had one single batch not rise properly which is great news when you’ve never been very good at baking scones! I’ve also done a variation using lemon zest and sultanas instead of the cherries and substituting lemon juice for the vanilla extract, but I’m sure there are endless flavour combinations that would work well.
450 g self-raising flour (plus a little extra for rolling out and baking)
100 g hard butter
1 teaspoonful bicarbonate of soda
2 tablespoonfuls caster sugar
2 teaspoonfuls vanilla extract
1/2 teaspoonful salt
200 g glace cherries, chopped
2 tablespoonfuls milk
284 mls buttermilk
Heat the oven to 200 c (fan assisted), 220 c, Gas Mark 7. Lightly flour two non-stick baking trays and set aside.
Put the flour, salt, and bicarbonate of soda into a mixing bowl and stir together, then add the butter cut up into small cubes, and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs. Then stir through the sugar.
Add the chopped cherries and mix through.
Mix together the buttermilk, a splash of milk and the vanilla extract, then mix into the flour mixture using a knife until it comes together into a soft formed dough.
Turn out onto a floured surface, and press out to about 3 cm thickness, and cut out scones using a 5cm round cutter, and place onto the floured baking sheet spaced well apart. Re-form the leftover dough, and continue to cut out the scones until it is all used up – recipe should make approx 10 – 12 scones.
Brush with remaining milk, and bake in the top of the oven for 12 – 15 minutes, until golden and well risen. Allow to cool a little on the baking tray, then remove with a slice onto a wire cooling rack.
Serve slightly warm with butter and jam. Delicious!