Scones are quite a big thing in South Africa especially with events and funerals. Though many people have not mastered the best scone, I feel that people need to learn the best way by being patient. Scones need to be super soft and fluffy. And the secret is to watch the mixture. The mixture must at least be processed with gentleness and care. No overmixing and kneading required.
In addition, for these light mixes, a fork is all you need. I remember growing up my mom would not use milk to avoid having the scone rot quick due to heat. She was always experimenting and trying different methods to have them stretch longer. This brought about my love for using water in my cakes instead of milk.
When I started selling cookies, I never invested much time to perfecting the scone. And now that I have found the right combo, I do not want to compromise on the quality due to the flavour and taste that comes with adding cream and using butter instead of margarine. I adapted this American buttermilk biscuit recipe to my South African version.
Instead of buttermilk I went all in with inkomazi. Amasi can also be used for this recipe. But remember, the flakiness that one gets from the American biscuits can be achieved by using less liquid. By using less liquid, you will lose the softness and get a harder scone. Inside it will still remain soft. I love both the soft scone for when I host people and for clients yet I prefer the American biscuit which I achieve with the use of less liquids and buttermilk.
Icing sugar glaze is my favourite. It consists of powdered sugar and your liquid of choice which can be citrus juice, milk, water, liquor, fresh fruit juice such as raspberry, honey, syrups or even olive oil. For this recipe I used clement gold juice and icing sugar.
Remember that the scones can be cut into squares or cut using a round cookie cutter as well as the tip of a glass.
Step 1
Turn on your oven to 180°C and place a cast iron pot or griller into the stove. This ensures that the scones cooks as soon as they get in the oven. Arrange all ingredients to ensure that they are within easy reach and stay cold for longer.
Step 2
Using a fork, simply start by adding all the dry ingredients followed by chunk of butter (grated butter) into the bowl. Keep in mind that the butter can be placed in the freezer in the morning of baking or the night before. This helps with easy handling and to avoid the butter from sticking to your hands, simply handle it using a cling wrap.
Step 3
When adding the rest of the ingredients, the liquids should be the last ones in. Remember that the liquids and the egg need to be at room temperature as well. Place one egg into the fridge the night before baking.
Step 4
Combine the dry ingredients and once combined simply add the wet ingredients.
Step 5
Do not overwork the mix to ensure it stays soft even after being cooked. Once mixed, shape into a ball and place over the baking paper. Flatten the dough using your hand until it is 3 to 5 centimetres. Using a knife, cut it into triangles marinating space in between. Brush the top of the scones with an egg yellow or inkomazi for a beautiful golden colour.
Step 6
Once cooked they will be golden on top. Take the scones out of the oven and allow the scones to completely cool down before adding the citrus icing and orange rind. Serve with tea or juice depending on the weather.
Easy buttermilk scones
Prep Time: 15
Cook Time: 25
Total Time: 40 minutes
INGREDIENTS
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar
4 tablespoons (60g) butter, very cold and in small pieces
1 egg, cold
1 teaspoon clement gold grated rind
½ cup buttermilk or Inkomazi and half cream, cold
2 lemon gold juice
INSTRUCTIONS
Make sure the ingredients are cold. I put the cut butter in the freezer for 5-10 minutes. Keep the buttermilk and cream in the fridge until the last minute.
Have ready a cookie sheet lined with Baking paper.
Preheat oven to 180ºC.
In a large bowl put flour, baking powder (don’t forget or your scones won’t rise!), salt and sugar. Mix lightly with your hand or fork.
Scatter cold butter on top and start working it into the flour mixture. Mix it with the dry ingredients but be careful not to warm it too much. If you feel it starts to soften too much, pop the bowl in the fridge for a few minutes, or the freezer. The butter should have some pieces the size of peas.
Make a well in the middle, add the egg and the buttermilk and cream.
With your fingers or a fork lightly stir until the egg breaks and mixes with the liquid.
Incorporate the flour with a few swirls. The flour and butter should be wet but dry spots must be seen.
Transfer to the clean counter and with your hands gather it and turn it onto itself a few times. The dough will be floury and messy, but you don’t want to work it too much or make it smooth as you would a pie dough.
If you take a bit and squeeze it between your fingers it should come together and not be too wet or too dry.
Roll the dough into a ball and press the whole mixture about 1-inch thick. The outer parts will be dry, don’t worry.
With a knife, I cut the scones into pizza shapes and put on the prepared pan, leaving 2 inches or so between them.
When all your scones are cut I like to take the sheet to the freezer for 5 minutes.
Then bake for 20 minutes or so, until puffed, dry and a bit golden. If you open one carefully it should be dry inside.
Keep in tins and re-warm when you eat them. Or freeze individually (directly in the sheet) and bake as needed directly from the freezer. They might take a few extra minutes.
NOTES:
Very cold ingredients. I’m not kidding when I say frozen butter, at least very cold. And don’t take the cream half an hour before you start mixing the scones. Butter, cream, milk, they belong in the fridge until you need to scatter and pour them.
Don't work the dough much. It should come together but still have floury patches. You don’t need to work it until it’s smooth, like a pie dough for instance. It is an uneven dough, with dry spots, and that’s good for flakiness later.
A rather high oven. They need that extra heat (and baking powder) to rise however they can in spite of all that butter and cream. And if by any chance you forgot to turn the oven on before you start with the mixing, please don’t leave the baking sheet with the cut scones waiting on the counter. Put them in the fridge or freezer the ten or fifteen minutes it takes for the oven to reach its temperature.
Freezing: freeze the already cut scones (I pop them directly in the baking sheet) until they are rock solid and then transfer them to a bag. That way they will be covered and will occupy much less space in your freezer. Bake them directly from the freezer at a 180°C oven.
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