I love scones, maybe it’s because I’m from Devon the home of the cream teas?. I love to mix up the flavours and these ones where pink grapefruit and rosemary. I have a rosemary bush so I cut it straight from garden, can’t get any fresher than that!. Usually I use cream in my scones but I decided to use buttermilk this time and they where the best I have ever made. I think the secret to a good scone is not to over work the dough too much, I don’t use a rolling pin I just flatten it with my hands, then when you glaze them make sure you don’t get any of the liquid on the sides of the scones this with stop them from rising as much. There’s something so therapeutic about making scones by hand and not in a food processor, I recommend you try it if like me you tend to rely on your gadgets too much, (I always use my food processor and mixer so it was nice to get back to basics)
- 450g (1 lb) self-raising flour
- 2 rounded teaspoons baking powder
- 75g (3 oz) butter, at room temperature
- 50g (2 oz) brown sugar
- 2 eggs
- about 225 ml (8 fl oz) buttermilk
- zest of one ruby grapefruit and 3 tbsp juice
- 1tsp finely chopped fresh rosemary
(adapted from a Mary berry recipe)
Lightly grease two baking trays. Pre-heat the oven to 220°C/425°F/Gas 7.
add the flour and baking powder into a bowl. Add the butter and and cut together until a crumble forms, then add the sugar, zest and rosemary.
Beat the eggs together until blended and make up to a generous 300ml (1/2 pint) with the buttermilk, then put about 2 tablespoons of the egg/buttermilk aside in a cup for glazing the scones later. Gradually add the egg/buttermilk mixture and juice to the dry ingredients until you have a soft dough. Its better that for scone mixture to be on the wet side, as the scones will rise better.
Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm, (mine where about 1 inch) Use a 5 cm (2 inch) cutter to stamp out the dough by pushing the cutter straight down into the dough (as opposed to twisting the cutter) then lift it straight out. This ensures that the scones will rise evenly and keep their shape. Gently push the remaining dough together, knead very lightly then re-roll and cut more scones out as before.
i used a larger cutter as i wanted big scones.
Arrange the scones on the prepared baking trays and brush the tops with the reserved beaten egg/milk mixture to glaze. Bake for about 10-15 minutes or until the scones are well risen and golden. Cool on a wire rack.
We ate these with some clotted cream and grapefruit jam it was lovely.