Jenny Bristow

Ireland's good food Ambassador

Buttermilk & Vanilla Scones

Added on

Makes 8 – 10 scones
These light, tasty scones are ideal for freezing and can be defrosted and reheated. Ideal for a coffee morning.

350g/12oz soda bread self-raising flour
50g/2oz butter
25g/1oz caster sugar
½ tsp vanilla essence
175g/6fl oz buttermilk

1. Sieve the flour into a bowl. Add the butter. Cut through and rub in for 1 minute. Add the sugar, vanilla essence and milk. Mix to a firm but soft dough.

2. Transfer the dough to a lightly floured surface, knead and gently roll out to a thickness of 2½cm/1 inch and cut out with either a plain or a fluted cutter (approximately 2cm/5 inches in diameter).

3. Place the scones on a floured baking sheet and bake in a preheated oven @ 200˚C/Gas mark 6 for 12-15 minutes or until the scones are golden brown on top.

To Decorate
125ml/4fl oz whipped cream

Allow the scones to cool on a wire rack, then split in half and fill with whipped cream and jam.