Irish scones with buttermilk

Tags: scone, waiting
Created: 2020/07/06
The secret to a good scone is not to overwork the dough. Gently mix to incorporate the ingredients, then very gently knead only a few times, press out and gently roll and cut and cook.
9 steps
213ml buttermilk combine mix until just combined scrape out onto a well-floured table and gently knead a few times; roll to a rectangle about 2cm thick; cut with a clean sharp knife into squares Place scones onto a lightly greased baking sheet. Sprinkle with a little sugar. Bake in hot oven 12 minutes or until very lightly browned Place on a wire rack to cool
1 egg beaten
250g flour pulse in a food processor, until mixture is consistency of cornmeal
37g sugar
24ml (1.5 tablespoons) baking powder
1/2 teaspoon salt
76g butter cut into small cubes
flour for dusting
granulated sugar for topping