Recipes from food stylist Nicolas Ghirlando: Fish fingers to Friday nights.

Scone with the wind


Maya’s off school ill today. And somehow, come 9.30 this morning, she has made what medical science would term a miraculous recovery. I’ve never seen someone less ill.
So there was nothing for it but to make a batch of scones using the buttermilk I had leftover from  some homemade butter as a way to entertain and feed both of us.

Looking after Maya is enough to build up an appetite that Babette would struggle to cater for, so after breakfast we started these to be sure they were ready for that terrible mid-morning point where the feebly underfed among us could be catered for.

We made enough to feed the entire East Grinstead Women’s Institute (had they been passing) and put the homemade butter to good use. The remainder of my mother in law’s delicious jam was soon demolished and having left some scones on the plate for when Noah gets back from school this afternoon, still suspicious of his little sister’s day off, we both needed a little lie down. Sadly, due to the sugar rush, this didn’t happen and I found myself knee-deep in Play-Doh.

This recipe makes a lot, but they freeze well once cooked. Halve it if you fancy just making a few. The buttermilk makes them so light and fluffy (use normal milk if you don’t have any ) and they are so easy to make, even a sick child can do it.

Ingredients
400g self-raising flour (although I use plain flour and add 2tsp baking powder per 150g)
2tsp baking powder (yes, a little extra)
100g chilled butter, cubed
100g golden caster sugar
2 eggs, beaten
280ml buttermilk
A pinch of salt

Method
Heat the oven to 180c/gas 7 and line a baking sheet with parchment
Mix the flour (sifted into the mixing bowl), baking sugar and butter until it becomes breadcrumb-like. I use a pastry blender which is most excellent, but you can use your fingertips.
Stir in the sugar and salt until well mixed.
Mix together the buttermilk and beaten egg and pour most of in with the flour, keeping some back to glaze the tops.
Knead quickly together to form a soft and fairly moist dough, roll out to 3cm thick and using a mini round pastry cutter (fluted or not, up to you) cut the scones.
Glaze the top of each and bake in the oven for about 15 minutes, or until they are turning golden on top. Remove, leave to cool, split and serve with butter and jam. Not clotted cream, not whipped cream, butter.

4 Responses to “Scone with the wind”

  1. londoncab53

    These sound delicious, especially with the jam makers contribution! Do you know what us American’s would call golden caster sugar? Would it be light brown sugar do you think?

    Reply
      • londoncab53

        I’ll look for it. I know what caster sugar is, though it’s not as readily available here. Golden sounds a little different, so I thought it might have a molasses base maybe.

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