Astro Buttermilk Scones
Astro Buttermilk Scones
I used to make scones with my Nanna. She would mix the batter using a knife and it would all come together in just a few swift flicks of her wrist. Even though this is not her recipe- this is a hybrid Australian scone/ American biscuit recipe that I made up when I was confused about the cultural/linguistic differences between the two- the same principle of mixing applies: as little and as quickly as possible.
I posted this recipe on Instagram during the early days of the pandemic and it remains one of the most beloved and requested recipes of mine. It is really very comforting- unpretentious and imperfect looking. It also makes a good, if rather decadent, breakfast sandwich.
The most important thing is to not over-mix, and take the butter/flour mix a little further than you might expect.
Astro Buttermilk Scones
250g flour (2 scant cups)
1 1/4tsp salt
25g sugar
1 1/4tsp baking powder
1/2 tsp baking soda
1 stick butter, cut into chickpea sized pieces
1 egg, beaten
1 scant cup of buttermilk, or yoghurt thinned with milk to pourable consistency.
pre-heat oven to 400 degrees Fahrenheit.
In the bowl of a mixer whisk the dry ingredients together. Using a paddle attachment (you could also you a pastry cutter or your fingers-just use a light touch) work the butter into the flour in 2 batches until it looks like coarse breadcrumbs with a few larger chunks, it should look slightly more worked into the flour than pie dough- more like a chunky shortcrust pastry.
Whisk the egg well and divide into 2. Add a pinch of salt to one half of the egg and set aside. To the other half, add the buttermilk or yoghurt mixture- it should make 1 cup liquid total.
Take the flour bowl off the mixer and make a well in the center. Pour the wet ingredients into the center and, using a large metal spoon, and as few strokes as possible, gently combine until it barely comes together. It is very important not to over-mix at this stage- it is best to have a few dry patches, they will even out.
Tip the mix out on to the countertop. Using wet hands, gently push the dough into a 2x 8 inch rectangle. Take a knife and dip into water- cut dough into 6 triangles and lay them on a greased baking sheet, leaving 1/2 inch between each.
Brush tops with the remaining egg and bake for 15-20 minutes until cooked. You can check it is done by inserting a knife or skewer between two of the thickest scones- if it removes clean it is cooked, if not continue to cook for a few minutes longer.
For a double batch, using scales rather than cup measurement (which is how we always made them at the shop), use the following measurements and follow the method above. 1 egg will go into the scones, the other will be whisked with some salt to be brushed onto the top.
I like to make the below quantity at home and freeze half of the unbaked scones on a tray for up to a month- ready to bake off at a moments notice. Add an extra 5-7 minutes to the bake time if cooking from frozen.
500g ap flour
50 g sugar
15g salt
11 g baking powder
6 g baking soda
1/2 lb butter / 2 sticks / 225g
2 eggs
scant 500ml buttermilk
Extra pinch salt
I usually prefer to eat my scone with jam, but my son decided to ice his with Nutella this weekend…he declared it was “AMAZING! So good!”.