Nigella Lawson's buttermilk scones are the perfect teatime treat and don't get any easier
Scones are unparalleled when it comes to delicious and balanced teatime treats, and with Nigella Lawson's quick recipe, they've never been easier to make.
Who doesn’t love a freshly-baked treat with their afternoon tea? If you’re dreaming about a warm scone right now, it could take you less than 20 minutes to enjoy one.
With Nigella Lawson’s foolproof recipe for buttermilk scones you could have 18 delicious scones in no time, to enjoy now or save for later in the freezer.
The star chef demonstrated the recipe in Nigella Kitchen and said she likes to prepare “quite a big batch of scones and freeze some (they thaw incredibly quickly) to produce a near-instant cream tea at some future date”.
Ingredients
- 500g/1lb 2oz plain flour, plus extra for dusting
- Two tsp bicarbonate of soda
- Two tsp cream of tartar
- Two tsp caster sugar
- 50g/2oz unsalted butter
- 300ml/10½fl oz buttermilk
- One free-range egg, beaten, for an egg-wash (optional)
- 25g/1oz soft vegetable shortening
Instructions
Preheat your oven to 220°C (450°F) or Gas Mark 7. Don't forget to line a big baking sheet with parchment paper first.
In a bowl, whisk together the flour, baking soda, cream of tartar, and sugar.
Next, chop up the butter and shortening, toss them in with the dry ingredients, and work them in with your fingertips until it looks like crumbles. If you're not feeling fancy, just mix everything together quickly.
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Pour in the buttermilk and mix until you have a dough – don't overdo it.
On a lightly floured surface, pat the dough into a flattened oval, about 1½ inches thick. Grab a cookie cutter (round or fluted) and cut out 2¼-inch scones.
Nestle the scones close together on the lined baking sheet. For a golden brown top, brush them with some beaten egg (although this is optional).
Bake for 12 minutes, or until the bottoms are dry and the scones feel light.
Let them cool on a wire rack before digging in with some clotted cream and jam.
