A draft of this post has been sitting here since last November, 6 months!! That’s shocking, I have no idea why I haven’t published it, it’s a great recipe, one I’ve had numerous requests for lately, particularly since mentioning them when I had Afternoon Tea recently.
I make these scones every week to go in the children’s lunchboxes, they like them and they are a reasonably healthy addition, certainly in comparison to some of they things they would bring given the choice!
I have to say I think the schools healthy lunchbox policy is a great thing, it means the kids aren’t coming home looking for sugary treats because other children have them, makes the bad Mammy moments a little fewer!!
265g Plain Flour (or 165 plain/100 wholemeal)
1/2 Teaspoon Bread Soda
1/2 Teaspoon Baking Powder
Pinch of Salt
115ml Buttermilk (watch this, add it slowly, you may need more or less depending on the type of flours you use, if you find the mix too wet, add extra flour)
Preheat the oven to 220C, line a sheet with baking parchment.
Place the flours, bread soda, baking powder and salt together in a large bowl and mix together.
Add the butter and rub it into the flour, don’t worry about making it too crumbly, well rubbed in is sufficient, the less handling a scone mix gets, the better.
Turn the dough out onto a floured, surface, pat into shape and using a scone cutter cut out your scones. Repeat until you have used all your dough.
Place on a baking sheet lined with parchment or dusted with flour and bake for 10-12 minutes.
Then feel free to test one with some butter & jam, just to be sure they are as tasty as they look 😉
These scones are best eaten on the day, however they will keep for a day or two…..well I think they will….a batch doesn’t last that long in our house unless I’ve nabbed some of them for the freezer!! They do freeze very well and I just leave out three at a time for lunchboxes, or maybe a few more if I fancy one myself 😉