BUTTERMILK & BLACKBERRY DROP SCONES
Ingredients
1 punnet fresh blackberries
250g flour
¾ tsp baking soda
50g sugar
½ tsp salt
75g butter
300 ml buttermilk
1 lemon – zest
Cooking oil
Additional 50g sugar
250g flour
¾ tsp baking soda
50g sugar
½ tsp salt
75g butter
300 ml buttermilk
1 lemon – zest
Cooking oil
Additional 50g sugar
Method
Place large cast-iron or heavy-based fry pan on to medium heat.
Sift the flour, baking soda and salt together into a medium size bowl, rub in the butter with your fingertips until you have coarse breadcrumbs, add the sugar and mix well.
Add the black berries and buttermilk and mix together until just combined.
Lightly brush the pan with oil. Drop spoonful’s of batter into the pan allowing space between for spreading. Cook gently for a couple of minutes, turn over and cook through – 2 minutes. Transfer to a wire rack covered with a clean cloth and repeat process with remaining batter.
Mix together the sugar and lemon zest and either sprinkle onto of drop scones or serve in a dipping bowl and dip you warm scones into the citrusy sugar.
Sift the flour, baking soda and salt together into a medium size bowl, rub in the butter with your fingertips until you have coarse breadcrumbs, add the sugar and mix well.
Add the black berries and buttermilk and mix together until just combined.
Lightly brush the pan with oil. Drop spoonful’s of batter into the pan allowing space between for spreading. Cook gently for a couple of minutes, turn over and cook through – 2 minutes. Transfer to a wire rack covered with a clean cloth and repeat process with remaining batter.
Mix together the sugar and lemon zest and either sprinkle onto of drop scones or serve in a dipping bowl and dip you warm scones into the citrusy sugar.
Comments
Thank you to Ettrick Gardens for supporting this demonstration.To download a printable version of this recipe click here