Scone Recipe For Betty – a delicious recipe with flour, caster sugar, butter, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 220u00b0C.
2
Line a flat baking tray with non-stick baking paper.
3
1. Combine flour, sugar and butter in a large bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs (keep palms facing upwards and lift flour, using fingertips to rub in butter to form an even-textured mixture). Alternatively place in a food processor and process using the pulse function, to prevent over-mixing. Transfer to a mixing bowl.
4
2. Make a well in the centre. Add buttermilk, stirring until dough almost comes together. Turn onto a lightly-floured surface.
5
3. Knead gently (no more than 5 times) to bring dough together. Roll out until 2cm thick. Dip a 5cm round cutter into flour to prevent dough sticking. Cut out as many scones as possible (about 9). Gently press remaining dough together. Roll out until 2.5cm thick (scones cut from second and third batches won't rise as high as those from the first batch, so start with thicker dough). Cut out as many scones as possible.
6
4. Place scones 1cm apart on prepared tray. Bake for 15 to 17 minutes or until light golden and hollow when tapped on top.
7
Serve hot with jam and cream.
725
kcal
Calories
59
g
Fat
46
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2-1/2 cups self-raising flour, 2 tablespoons caster sugar, 60g butter, chopped, 1 cup buttermilk (or full cream).
Yes, Scone Recipe For Betty falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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