Classic Homemade Buttermilk Scones
Ingredients
– 8 cups all-purpose flour
– 10 teaspoons baking powder
– 1 cup granulated sugar
– 500 g baking margarine, chilled and cubed
– 3 large eggs
– 1 additional egg, beaten (for egg wash)
– 2 cups amasi (or buttermilk)
– 2 teaspoons vanilla essence
Optional Additions
– 1 cup raisins or currants
– 1 teaspoon ground cinnamon
– Grated lemon or orange zest
– Chocolate chips
– Dried cranberries
Instructions
1. Preheat the oven to 180°C (350°F) and grease or line two baking trays with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, and sugar.
3. Add the chilled margarine and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
4. In a separate bowl, whisk together the eggs, amasi (or buttermilk), and vanilla essence.
5. Pour the wet ingredients into the dry ingredients and mix gently until a soft dough forms. Avoid overmixing.
6. If using raisins, chocolate chips, or other optional ingredients, gently fold them into the dough.
7. Transfer the dough to a lightly floured surface and knead gently just until smooth.
8. Roll or pat the dough to about 2–3 cm (¾–1 inch) thick.
9. Cut out the scones using a round cutter and place them on the prepared baking trays, leaving a little space between each one.
10. Brush the tops with the beaten egg for a shiny, golden finish.
11. Bake for 15–20 minutes, or until the scones have risen well and are beautifully golden brown.
12. Remove from the oven and allow them to cool slightly on a wire rack before serving.
Serving Suggestions
Serve warm with butter, strawberry jam, honey, clotted cream, cheese, or your favorite fruit preserves. These scones are delicious with tea, coffee, or hot chocolate and are perfect for breakfast, brunch, or afternoon tea.
Storage
Store cooled scones in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. Reheat in a warm oven for a few minutes before serving to restore their freshly baked texture.