Delia Smith is a well-known British cookery writer and television presenter. Her recipes are always reliable and easy to follow, and her plain scones and buttermilk scones are no exception.
The plain scones recipe is a classic that every food lover should have in their repertoire. It uses basic ingredients such as flour, baking powder, salt, butter, and milk and can easily adapt to suit your taste. Whether you prefer savory or sweet, these scones will surely be a hit with the whole family.
The buttermilk scones recipe takes things up a notch by adding the tangy flavor of buttermilk to the mix. These scones are slightly denser and have a more rustic texture than the plain version, making them perfect for a hearty breakfast or afternoon tea.
These scone recipes are simple to follow and produce delicious results every time. Whether you’re a seasoned baker or a beginner, you’ll be able to whip up a batch of these tasty treats easily. So why not give Delia Smith’s plain scones or buttermilk scones a try and see how delicious they are?
Plain Scones by Delia Smith
Ingredients
- 40g spreadable butter
- 225g self-raising flour
- 1½ tablespoons golden caster sugar
- Pinch of salt
- 110ml milk,
- A little extra flour
Procedure:
- In the first step, start by scouring the butter into the filtered flour rapidly. You have to do this step by utilizing your fingertips. After that, add the sugar in it along with a small amount of salt.
- In the next step, blend in the milk gradually with the assistance of a knife. At the point when all the ingredients are added and blended properly, apply some flour over your hands and blend the combination into a delicate mixture. Also, if it feels dry while mixing it with your hands, you can add just a little milk to it.
- Now, apply the flour on the pastry board as well as a rolling pin. Put the dough on that board. With the help of a rolling pin, you already floured, Spread the dough delicately to a thickness of approximately three centimeters.
- Keep in mind that the thickness of this dough is very essential because the scones do not arise maximum in the case you rolled it very slender.
- In the next step, take the cutter of the pastry and pat it forcefully so it goes right into the dough. At this point, you need to take care not to curve otherwise the scones will become a weird shape.
- At the point when you have taken out as many as you could be, mix the dough once more once and follow the same procedure. After that, take a baking sheet and put the scones on it.
- Also, apply the flour on the baking sheet before putting the scones and then cook it in the oven for around twelve to fifteen minutes.
- Now, when they arise enough and their color changes to golden or brown, it means that they have cooked properly.
- Move the scones to a wire rack and serve once they are sufficiently cool. You can serve it with butter, cream, or jam spread all over it.
Buttermilk Scones with West Country Clotted Cream
Ingredients
- 2-3 tablespoons buttermilk
- 8 oz (225 g) self-raising flour, (little extra for dusting)
- Pinch of salt
- 3 oz (75 g) butter
- 1½ oz (40 g) golden caster sugar
- 1 beaten egg
For the raspberry butter:
- 450 g raspberries
- 175 g golden granulated sugar
To serve:
- Clotted cream
Procedure:
In the first step, you need to prepare the raspberry butter. For this, take the raspberries and place those in the food processor to grate them.
- Then, at that point, make them go through a fine nylon strainer, squeezing with the help of a wooden spoon. While squeezing, make sure to get as much juice as could be possible. You have to get 425 milli liters approximately from this.
- After that, take the mixture out of the food processor and put it into a pan of medium size. Add the sugar in it and cook it delicately till all the gets mixed.
- In the next step, increase the intensity of the heat so the blend in the pan starts to boil quickly for around eight to ten minutes. However, continue to mix occasionally so it does not get stuck to the pan.
- At the point when it is prepared correctly, you will notice that the blend must have decreased by a portion of 1/3rd. Also, the wooden spoon strained across the pan’s foundation leaves a path for one to two seconds just, yet keep in mind it does not get overcooked or you will get stuck.
- Now, empty it into another pan and let it stay aside to cool and adjust for approximately sixty minutes. After that, you need to prepare the scones. For this, start by filtering the flour and salt into a large bowl.
- Now, squash the butter delicately into the blend till it seems to be breadcrumbs, then, at that point, you have to add the sugar to the bowl. After that, take 2 tablespoons of buttermilk in the jug along with an egg and whisk it correctly.
- Add this to the mixture gradually blending the dough in with a range knife. At the point when it seems perfect and all of it stick together, complete it using your hands.
- Keep in mind that the dough needs to be smooth but not get stuck with your hands. In case your dough is getting stuck with your hands, just make it non-sticky by adding a small spoon of buttermilk in it.
- After you have transformed the dough into a circular shape, put the dough into a floured place and unfold it in a round shape of around one inch or 2.5 centimeters thick. Also, be exceptionally cautious, do not enfold it slender as the mystery of the most arisen scones is, to begin with, a thickness of approximately 1 inch.
- Now, slice the scones by putting the knife on the mixture and providing it with force. Here, you should take care to not wind it, simply rise it up and apply some force to the dough. Keep doing this till only the small pieces are left behind.
- Then, enfold them again so that you can get more scones out of the dough. Put the scones on the baking plate, and apply some of the buttermilk to it. Also, don’t forget to powder some of the flour.
- In the next step, place them on the oven’s upper shelf and let them cook for around ten to twelve minutes or till they get arise enough and their color changes to goldish brown.
- After that, take them out and let them stay on a wire rack so that it gets cooled properly. Now they are ready to be served with loads of coagulated cream and raspberry butter in front of your guests.
Conclusion: Delia Smith Scones
In conclusion, both Delia Smith’s plain scones and buttermilk scones are delicious and easy to make. The plain scones are a classic, traditional recipe which can be enjoyed on their own or with butter, jam, or cream. The buttermilk scones have a slightly tangy flavor thanks to the buttermilk, and they are a great option for those who want to mix things up a bit.
Both recipes produce soft, light, and fluffy scones that are perfect for a tea party or as a quick snack. Whether you prefer the simplicity of plain scones or the added flavor of buttermilk scones, Delia Smith’s recipes are sure to satisfy your cravings.
