Pair these delightful buttermilk scones with a cup of our premium English Breakfast tea for a truly indulgent morning tea experience. This recipe takes the classic scone to new heights with the addition of a secret ingredient: a touch of lemon zest.
Ingredients:
- 2 cups (300g) all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup (50g) unsalted butter, cold and cubed
- 1/2 cup (125ml) buttermilk
- 1 tablespoon maple syrup
- 1 teaspoon grated lemon zest
Instructions:
- Preheat oven: Preheat your oven to 180°C (350°F).
- Combine dry ingredients: In a large bowl, whisk together the flour, baking powder and salt.
- Cut in butter: Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Combine wet ingredients: In a small bowl, whisk together the buttermilk, maple syrup, and lemon zest.
- Form dough: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over-mix.
- Shape scones: Turn the dough out onto a lightly floured surface and knead gently for 1-2 minutes. Roll out the dough to about 1 inch thickness and cut into 8 triangles.
- Bake: Place the scones on a baking sheet lined with parchment paper. Brush the tops with a little extra buttermilk. Bake for 12-15 minutes or until golden brown.
- Serve: Serve warm with your favourite toppings, such as clotted cream, jam, or butter.
Tips:
- For a richer flavour, use a combination of butter and shortening.
- To make the scones even flakier, chill the dough for 30 minutes before baking.
- For a citrusy twist, add a teaspoon of orange zest to the batter.
Enjoy these elevated buttermilk scones with a cup of our delicious English Breakfast tea for a truly memorable morning tea experience.