Today I made raspberry buttermilk scones and they are quite lovely, if a bit rustic … They aren’t overly sweet as I’m trying to cut down on my sugar intake so if you want a sweeter scone I would add a couple more tablespoons of sugar with the flour or even some chopped white chocolate. I really wish I’d thought of that at the time actually!
2 cups self raising flour
1-3 tablespoons raw caster sugar (to taste)
60g cold unsalted butter, diced
1 cup raspberries or blueberries or 3/4 cup berries and 1/4 cup finely chopped white chocolate
3/4 cup buttermilk
1 teaspoon vanilla extract
Extra buttermilk, for brushing
1 tablespoon raw granulated sugar for sprinkling
Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Add cup of fruit and/or chocolate and toss gently with flour mixture. Add vanilla to buttermilk.
Make a well in centre of mixture. Add buttermilk and vanilla. Using a flat-bladed knife, stir until a sticky dough forms – add more buttermilk if weather is dry. Turn out onto a lightly floured surface. Knead gently until just smooth.
Pat dough into round with hand gently until 2cm thick. Slice into 8 slices.
Place scones, just touching, on prepared tray. Brush with buttermilk and sprinkle with extra sugar. Bake for 20-23 minutes or until golden and hollow when tapped on top.
Recipe adapted from taste