Fresh out of the oven with some butter and jam, just the way I love them. If I want to be indulgent then I will add some cream. It’s called Biscuits in the US. Here in SA biscuits are referred to as Scones.
Soft Scones with Buttermilk
The buttermilk creates that lovely soft and tender texture. Always remember that scone dough should never be overworked. If you do overwork your dough you definitely won’t end up with soft scones.
Food Processor
It seems like a lot of effort grating butter and trying not to overwork your dough. I thought seeing my mum-in-law uses her food processor in a lot of her baking, I should try it with my Soft Scones with Buttermilk. Well I am so glad I used the food processor as it worked like a charm. No more overworking the dough. Adding too much liquid because it just won’t come together without working the dough. After a few pulses you have perfect scone dough. It can be pressed down with the palm of your hands or rolled out a little, cut into shapes and baked. My recipe has been adjusted a little. I did find that I need a lot less buttermilk than I previously used in my recipe. These scones are egg-free too so you can have it any day of the week. If you’re Hindu you will understand. Perfect for those that have egg allergies too.
This scone dough is so versatile you can add fruit, cheese or even some chocolate to it. I know I am a little weird but if I use baking powder in my scones or biscuits I can taste it, almost that metal like taste. Therefore I never use it in my scones or biscuits. I prefer to use self-raising flour. You can also add an egg to the scones if you wish. The egg adds a little more richness to your scones. I used a half cup of buttermilk for this recipe and it worked perfectly fine. Depending on the weather you may require a little more. So if you’re looking for a quick and easy treat these Soft Scones with Buttermilk are perfect!
If you don’t have a food processor you can make the scones with your hands. For that option it is easier if you grate the butter, freeze it and then add it to the flour/sugar mixture. Give it a quick mix and then add the buttermilk. Do not be tempted to overwork your dough. The dough shouldn’t be kneaded either. Kneading the dough and handling the dough too much is what makes your scone a little chewy. More of my Sweet Treat Recipes: Egg-Free Choc-Chip Cookies Chocolate Cinnamon Buns If you loved this, please share!
