Versatile Golden Buttermilk Scones
My traditional style Cloud Scones

Home cooked scones are a hit with my children. A batch can be easily whipped up and served warm for a weekend afternoon tea, as after school snacks and popped into school lunch boxes the next day – provided there are any left over!

I usually make my scones with a combination of cream, mineral water and self raising flour and if I can be bothered, brushed over with egg and vanilla extract. Unfortunately I only had a drop of cream left in the fridge after a round of breakfast scrambled eggs (eggs always taste better with cream!), so rather than switch off the already preheated oven and abandon my plan (and craving) for these little warm wonders, I decided to experiment. Buttermilk became the substitute for cream and the result, although different in texture, appearance and flavour, was still impressive and certainly worth making again.  

Unlike my traditional Cloud Scones which are delightfully soft and fluffy (recipe published on the 5th June), these Golden Buttermilk Scones have a slightly chewy, almost bagel-like consistency with a pleasant thin crust. Plus, they are SO versatile! These golden bundles of delicious dough can be served up with lashings of jam, thickly spread with cream cheese and even sliced and stuffed with a crumbly cheddar or smoked, shaved ham. They would make an ideal accompaniment to a hearty stew, winter soup or bowl of gravy laden goulash. 

Golden Buttermilk Scones to serve 8 – 10 people

3.5 cups self-raising flour (plus a little extra for dusting the bench)
250 ml buttermilk (shake the carton first as the buttermilk separates when it is stored)
250 ml mineral water of your choice
1 small egg, beaten

Preheat oven to 225 degrees on a conventional setting or 200 degrees on fan forced. 

In a large mixing bowl, combine the buttermilk, mineral water and self raising flour. Stir together with a mixing spoon or with ultra clean hands until combined. 

Lightly dust a clean bench with a little flour and scoop out the dough. Working quickly and with light hands, gently kneed the dough into a flat, roundish shape about 3 cm in thickness. Dip your cutter or round glass into some of the flour and cut out the scones. 

Place the scones onto a baking tray that has been lined with baking paper. Snuggle them up nicely with only a minimal gap between each one, so that as they bake and rise their sides just touch. 

Brush beaten egg evenly over the top of the dough and place the tray into the oven for about 15 minutes or until golden. 

Best eaten warm with your choice of filling or served up as a side dish to a soupy or saucy main meal, instead of bread.