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01/04/2025

Buttermilk Scones

Scone cms-old-inn

The Old Inn’s Head Chef Andrew Turner spent his childhood growing up in Weymouth, Dorset, where Cream Teas are a big thing. Plain or fruit? Cream on first or jam on first? Someone always has an opinion and normally isn’t afraid to share it with you. We say eat the scones as you prefer, with whatever and however you like.

Here’s the recipe we use at The Old Inn. It’s light, a little sweet, and always a treat.

Preheat your oven to 160c

  • 600g Self-rising flour
  • 17g Baking powder
  • 135g Butter
  • 75g Sugar
  • 295ml Buttermilk
  • 1Tsp Vanilla essence
  • 1 egg

 

Additional for Fruit Scones

  • 170g Sultanas
  • 10 g Additional flour

 

For the plain scone

  • Sieve all the dry ingredients together, rub in soft butter to the dry mix, then add the buttermilk and vanilla essence.
  • Mix as little as possible until the ingredients have come together, roll out to about 4 cm thick and cut out using a pastry cutter of the desired size.
  • Take the egg and beat with a fork, brush the top of each scone, being careful not to let any run down the side as this will stop the scone rising evenly.
  • Cook until golden brown approx. 15/20 mins

 

For the fruit scones

  • Shake the fruit and the 10g of flour together and mix into the dry ingredients then continue as above. 

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