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Fig Jam and Lime Cordial

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« Mum’s Pickled Chillies
Sharing the Sourdough Love »

Buttermilk Scones

February 7, 2013 by Celia @ Fig Jam and Lime Cordial

I made these scones on Australia Day, and learned two things in the process.

Firstly, buttermilk adds a delicious flavour to scones. Secondly, Small Man absolutely adores them.

As I couldn’t find my usual round cutter, I ended up making baby scones, and that mad child of mine ate about dozen of them over the course of the day. They were made with Pepe Saya buttermilk, and served with a sweetened dollop of Pepe’s creme fraiche.

  • 300g (2 cups) plain (AP) flour
  • 8g (2 generous teaspoons) baking powder
  • pinch of fine sea salt
  • 75g (5 US tablespoons) unsalted butter
  • 50g (¼ cup) caster (superfine) sugar
  • 125ml (½ cup) buttermilk
  • 1 large free range egg

1. Preheat the oven to 190C (375F) with fan. Line a baking tray with parchment paper.

2. In a large mixing bowl, whisk together the flour, baking powder, sugar and salt.  Rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs.

3. In a small jug or large cup, beat the buttermilk and egg together until well combined. Pour off a little (a tablespoon or so) into a small bowl and reserve for later.  Make a well in the flour mixture and pour in the liquid ingredients.

4. Using a butter knife, mix the wet and dry ingredients ingredients. Be careful not to overwork the mixture.  Scrape the dough onto a well floured surface, sprinkle a little flour on top, and gently pat it out to a thickness of approximately 2½cm (1″).

5. Using a floured cutter, cut out as many scones as you can and lay them side by side on the baking tray. Be careful not to twist as you cut, or the scones won’t rise well.  Gently gather the remaining dough together and repeat.

6. Brush the tops of the scones with the reserved egg/buttermilk, and bake for about 20 minutes until golden.  Enjoy!

Addendum: On the following Monday, I taught Small Man how to make these scones.  By that time we’d found our round cutter, and he made six large scones from the dough.  We used Pepe Saya buttermilk that had been frozen and defrosted (it worked perfectly), and they took a few extra minutes in the oven. I think his scones tasted better than mine!  Here’s a photo of them…

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Posted in Recipes | 59 Comments

59 Responses

  1. on February 7, 2013 at 12:08 am niasunset

    WOW! Seems so delicious, I loved them, Thank you dear Celia, love, nia


    • on February 7, 2013 at 4:55 pm Celia @ Fig Jam and Lime Cordial

      Thanks Nia! They were fun to make, and Small Man was pretty pleased with himself! :)


  2. on February 7, 2013 at 12:12 am Heidi

    scones are always good- I make mine with buttermilk- something to do with the chemistry and the flavor- it makes them raise higher and adds an extra dimension of flavor.


    • on February 7, 2013 at 4:55 pm Celia @ Fig Jam and Lime Cordial

      Heidi, that’s how I’ll be making them from now on! xx


  3. on February 7, 2013 at 12:23 am sallybr

    Celia, do scones keep? I mean, if you make a batch, can you re-heat next day, or do they turn too dry?


    • on February 7, 2013 at 4:56 pm Celia @ Fig Jam and Lime Cordial

      Sally, I wish I could answer you, darling. I’ve never had a batch last that long! They’re pretty moist though, with quite a lot of fat, so maybe they’d be ok?


  4. on February 7, 2013 at 12:42 am Kate

    Ooooh they look so yummy! Can’t wait to see what Small Man concocts for Scone Week. ;)


    • on February 7, 2013 at 4:56 pm Celia @ Fig Jam and Lime Cordial

      Ha! I’ll tell him the pressure is on, Kate! :D


  5. on February 7, 2013 at 1:42 am Misky

    Thanks for the reminder. I’m going to make some this week. I always make your lemonade scones, but I think I’ll try these. Thanks!


    • on February 7, 2013 at 4:57 pm Celia @ Fig Jam and Lime Cordial

      Misky, Pete has decided he prefers these – he doesn’t like the self-raising flour in the lemonade ones. I can’t taste the difference and think he’s just being fussy! We almost have these nailed though, so they’ve become our new house recipe! :)


      • on February 8, 2013 at 12:21 am Misky

        Must be a man-thing, Celia, because Peder says he likes scones made from regular flour. I tried using plain flour with baking powder but it wasn’t nearly as buoyant. I’ll buy the buttermilk at the farm shop this weekend, and then I’ll bake up a batch to freeze.


  6. on February 7, 2013 at 3:35 am cravesadventure

    I always seem to drool or my mouth starts watering when I read your posts about baked goods:) Happy Hump Day


    • on February 7, 2013 at 4:57 pm Celia @ Fig Jam and Lime Cordial

      Thanks Renee! Hope you’re having a great week! x


  7. on February 7, 2013 at 4:10 am Peter Bryenton (@peterbryenton)

    Golden brown. They look delicious.


    • on February 7, 2013 at 4:58 pm Celia @ Fig Jam and Lime Cordial

      Thanks Peter! They were very good with the creme fraiche! :)


  8. on February 7, 2013 at 5:02 am Valerie

    They look absolutely delicious. I’ve never had a scone cutter – a glass dipped in flour has always done the job. Love all your recipes.


    • on February 7, 2013 at 4:58 pm Celia @ Fig Jam and Lime Cordial

      Valerie, that’s the old fashioned way, isn’t it? I think that’s what Pete’s mum used to do too! I think she used to use an old Vegemite glass – the ones with the straight sides! :)


  9. on February 7, 2013 at 5:06 am Lizzy (Good Things)

    Wonderful, Celia I’ve been making my scones with buttermilk since my son (now 30) brought home a recipe he’d torn from an old magazine at his school. He was just a little boy! They’re a family favourite at our place too! ; )


    • on February 7, 2013 at 4:59 pm Celia @ Fig Jam and Lime Cordial

      Lizzy, that’s so nice, a recipe is absolutely tried and tested when it’s been baked continuously for 30 years!! :)


  10. on February 7, 2013 at 5:37 am My Kitchen Stories

    I want that buttermilk!!. Pity its breakfast time cause id so love one of those scones. I found that freezing really good fresh buttermilk has no effect on it. I dont think you could do that with commercial buttermilk


    • on February 7, 2013 at 5:00 pm Celia @ Fig Jam and Lime Cordial

      Darling, you could almost WALK to the butter factory! :) I freeze commercial buttermilk too, and it’s fine.. xx


  11. on February 7, 2013 at 6:58 am Norma Chang

    Small man’s scone sure looks delicious. wonderful that you are teaching him these skills.


    • on February 7, 2013 at 5:00 pm Celia @ Fig Jam and Lime Cordial

      Norma, he hasn’t asked to make them again, but we’re taking baby steps. Yesterday Big Boy was in the kitchen making mayonnaise from scratch, which I thought was pretty impressive. :)


      • on February 8, 2013 at 10:51 am Norma Chang

        It was not possible to teach my own kids to cook, my husband used to complain how I teach other kids to cook but not my own. When my daughter had her own home and made us wonton soup, I noticed she wrapped the wontons the same way as I did. I could not help but comment that she never ever made them when she was home, where did she learn. Her comment was, “I was watching.” So Celia, the apple doesn’t fall far from the tree, your boys are going to do wonders in their own kitchen.


  12. on February 7, 2013 at 7:42 am Claire @ Claire K Creations

    Oh yum Celia! I’ve actually had a bit of a hankering for scones for a few weeks now. Must have jam and cream. In answer to Sallybr’s question… I actually froze scone dough (cut out ready for the oven) and then defrosted and cooked them. They were as good as fresh!


    • on February 7, 2013 at 11:25 am theintolerantchef

      In (rushed for time) commercial kitchens we can buy boxes of pre-made, frozen raw scones ready to bake. They can be baked from frozen, but I prefer to let them defrost at room temp first for a discernably better result. But I’m sure anything homemade with good quality ingredients would taste better than mass made so-so ones anyday, frozen or not :)


    • on February 7, 2013 at 5:01 pm Celia @ Fig Jam and Lime Cordial

      Claire and Becca, thank you! I never thought about freezing the raw dough! That would be great if a large batch was needed!


  13. on February 7, 2013 at 8:39 am Jan

    What’s that expression about teaching a man to fish….. I’m sure it would apply equally to scones . Quick, light fingers, good ingredients and there you have luxury on a plate, a moment of delicious comfort frozen in time – so why not have ten of them?


    • on February 7, 2013 at 5:02 pm Celia @ Fig Jam and Lime Cordial

      Jan, don’t encourage him! :) He does love his breaded products – yesterday he at three bagels at dinner! :)


  14. on February 7, 2013 at 8:41 am lambsearsandhoney

    Oh my word – you’ve certainly got a good hand for scones! They look so light and lovely. Mine, more often than not, resemble paperweights.


    • on February 7, 2013 at 5:02 pm Celia @ Fig Jam and Lime Cordial

      Amanda, really I don’t, until recently I couldn’t make scones from scratch at all! I finally realised that I just have to accept that the dough is going to be shaggy and not smooth!


  15. on February 7, 2013 at 10:24 am ChopinandMysaucepan

    Dear Celia,

    Well done to Small Man. I am still a fearful baking tragic and the only thing I would do is perhaps chicken curry puffs but I think they don’t count.


    • on February 7, 2013 at 5:03 pm Celia @ Fig Jam and Lime Cordial

      Chopinand, curry puffs count! I bet yours are fantastic! :)


  16. on February 7, 2013 at 11:10 am EllaDee

    Scones are wonderful – it’s good to have something simple & delicious to whip up from the pantry/freezer. Fantastic for Small Man to be able to cook for himself, and others of course. Thanks for the tip about frozen Buttermilk, and Claire K.’s comment about freezing scone dough bears further investigation – very handy indeed.


    • on February 7, 2013 at 5:04 pm Celia @ Fig Jam and Lime Cordial

      ED, it’s nice to have this recipe down pat, as it’s something we always have the ingredients for on hand. Having said that, I don’t know that we can keep tubs of creme fraiche on standby – too dangerous to the waistline! :)


  17. on February 7, 2013 at 11:20 am theintolerantchef

    Clever Celia, now he can make his own! I think that his look just as awesome as yours do, but of course being bigger they must be better- at least to a teenage boys eyes! :)


    • on February 7, 2013 at 5:04 pm Celia @ Fig Jam and Lime Cordial

      Darling, go on, say it, his look better than mine. Pete said they tasted better too! :)


  18. on February 7, 2013 at 11:44 am ChgoJohn

    This sounds like a great recipe, Celia. Love the use of buttermilk here and if your Small Man can make them, I’m sure that I can (Well, I think I can.) Thanks for a great recipe and an even better way of serving them.
    I started freezing buttermilk during my cheese-making days. I only needed a couple tablespoons per batch of cheese and grew tired of watching the remainder spoil in my fridge. I froze it in ice cube trays and used them as needed.


    • on February 7, 2013 at 5:05 pm Celia @ Fig Jam and Lime Cordial

      Thanks John! Have you ever used buttermilk for marinating chicken? People keep telling me to try it, but I never have!


      • on February 7, 2013 at 9:58 pm ChgoJohn

        I’ve heard it done to chicken before frying, Celia. I fry chicken so rarely and never have tried it. Just yesterday, a chef on TV said not to do it because if done for too long, it will change the meat’s texture. I’m still going to give it a try and see for myself — if I ever fry some chicken. :)


  19. on February 7, 2013 at 1:07 pm Moo

    Will we see these make a showing at international scone week (2nd week of August)?
    Passing on the pleasure of cooking is a gift to your children.


    • on February 7, 2013 at 5:06 pm Celia @ Fig Jam and Lime Cordial

      Moo! How lovely to hear from you – hope you’re all well! We were talking about you just yesterday as we were making black salt bagels! :) Will these make a showing at International Scone Week? I hope so.. :) xx


  20. on February 7, 2013 at 1:31 pm hotlyspiced

    Your scones look so lovely, Celia and it really is hard to stop at just one when someone hands you a homemade buttermilk scone straight from the oven! I love how small man is getting into the kitchen! xx Oh…and in my latest post I’ve served the curry in the dish you gave me and it looks really good! xx


    • on February 7, 2013 at 5:06 pm Celia @ Fig Jam and Lime Cordial

      Ooh Charlie, I’m so glad you liked the bowl! Small Man was very chuffed with his scones, whether he’ll make them again or not remains to be seen.. :)


  21. on February 7, 2013 at 1:41 pm Jane @ Shady Baker

    Delicious Celia…I am on my own scone journey of discovery at the moment, I am going to try your recipe one of these days. How awesome that your son is scone making too, as Jan said teaching a man to fish is a great life skill.


    • on February 7, 2013 at 5:07 pm Celia @ Fig Jam and Lime Cordial

      Jane, I saw your gorgeous scones, they look very elegant!


  22. on February 7, 2013 at 2:00 pm Sara

    I adore buttermilk scones. Just spent 5 months on Penang and my fave cafe chef would make them fresh every time we came in. The 20 min wait was worth it every time


    • on February 7, 2013 at 5:07 pm Celia @ Fig Jam and Lime Cordial

      Sara, how cool is that!! Scones made fresh from scratch whenever you walk into the cafe – that really is amazing service! :)


  23. on February 7, 2013 at 4:32 pm Rose

    The regular buttermilk in supermarkets wouldn’t compare to Pepe Saya would it? It is so frustrating, the product is made half an hour away but I can’t buy it down here!


    • on February 7, 2013 at 5:08 pm Celia @ Fig Jam and Lime Cordial

      Rose, I’m sure it won’t be long! Maybe email them and ask them if they have a stockist down your way! x


  24. on February 7, 2013 at 5:18 pm Anna

    They look delicious and I think we will have to make some this weekend. Miss 9yr old finally mastered gougeres so time to move on!


    • on February 7, 2013 at 6:38 pm Celia @ Fig Jam and Lime Cordial

      Gougeres! I haven’t made them for ages! :) Saw your folks yesterday! x


      • on February 8, 2013 at 10:56 pm Anna

        Bought the buttermilk so ready to go! Had scones this morning at a cafe called 10 Belles along with my flat white. Was with an Australian and we kept pretending we were in sunny Sinney!


  25. on February 8, 2013 at 12:26 am SAM

    I remember making scones for food tech in high school :) Turned out really good but haven’t made any since. I know exactly how small man felt cuz I was chuffed too. :D Cant wait to read more of your posts :)


  26. on February 8, 2013 at 9:07 am chocveg

    mmmm such a nice post, thanks! They look great, and might be good for SconeFest if we have that competition again at work, for fun and fundraising! thanks and Happy Friday!


  27. on February 8, 2013 at 6:19 pm thecompletecookbook

    Heavenly – I LOVE scones – still use your sprite recipe a lot.
    :-) Mandy xo


  28. on February 8, 2013 at 8:49 pm Jo Smith

    Teach a man to fish…. Or in this case make scones. They both look delicious. I will remember the no twist tip for my next batch.


  29. on February 9, 2013 at 9:53 am teawithhazel

    up until recently i’d only ever made scones with buttermilk but i wanted to make some on a whim one day and i didn’t have any on hand so i winged it by adding lemon juice to milk..it worked so well that i doubt that i’ll ever bother with buttermilk again..x


  30. on February 9, 2013 at 1:22 pm Le Petit Potager

    Celi has been teaching me how to make kefir with grains I was bequeathed on Friday; and I now have enough milk to make your gorgeous scones……..tomorrow’s treat!



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