How to Make Butter and Buttermilk Scones

Video HERE

A rather traditional recipe using every part from the production of butter.

I think our American friends call these biscuits, but whether you pronounce them scons or scones they're delicious with cream and jam or butter and jam, or omit the sugar and fruit, stir in some chives and brush them with melted garlic butter just out of the oven for a fabulous treat. (reminiscent of a restaurant on a trip to Canada some time ago)

To Make Butter:
600ml Cream (with at least 40% fat)*

1. Whisk for 5-10 minutes until completely wrong... beyond stiff peaks, solid, granular and yellow.
2. Switch to a beater and beat until the cream 'breaks' into butter and buttermilk.**
3. Strain off the buttermilk into a jug, then wash the butter in cold water until no buttermilk remains.***
4. Knead the butter on a cold surface to squeeze out the excess water, then press into a container or pat into a block if you like.****

*A simple calculation of how much butter you will get from the cream is divide the amount of cream by the % of fat, and the amount of  buttermilk should be roughly what's left.
**Do not walk away from the mixer - as you can see in the video, this can get very splashy towards the end.
***If you can do this thoroughly then the butter will last for a month in the fridge, if not then a week.
****Add a pinch or two of salt if you like, herbs or chilli also go well. For added flavour you can also culture the cream - leave at room temp for 24-48 hours with a spoonful of cheese culture or natural yogurt.

For the Scones:
500g Self Raising Flour
2tsp Baking Powder
75g Butter, cubed and cold
75g Caster Sugar
100g Sultanas*
2 Eggs
250ml Buttermilk

Preheat oven to 200C/GM7 MAKES 12-14

1. Tip the flour into a large bowl, then remove a couple of spoonfulls and set aside. Mix in the baking powder.
2. Add the butter and rub into the flour with the tips of your fingers until it resembles breadcrumbs. Stir in the sugar and fruit.
3. Crack the eggs into the buttermilk and tip most of this into the bowl, reserving 1-2tbsp for later.
4. Mix until no dry flour remains - use your hands if you like.
5. Tip the reserved flour onto a surface, turn out the dough and knead gently until smooth.**
6. Press to about 2.5cm/1" thick, then cut out 6cm/2" rounds and transfer to a baking sheet.
7. Brush the tops with the reserved buttermilk*** then bake for 12-14 minutes, turning after 10 for an even colour.
8. Cool on a rack or serve warm. Best on the day of baking, but you can reheat for 2-3 minutes on the next day if you like.

*You can use any dried fruit you like - glace cherries need to be quartered and rinsed first - roughly chopped plain chocolate works really well, serve warm with whipped cream and berry jam. Fabulous!
**The key to a good scone is a light touch. Try to mix as little as possible, then knead just enough.
***Only brush the tops, anything that drips down the side can stop the scones rising.