Lemon Buttermilk scones

• Preparation Time 15 Minutes
• Baking Time 15 Minutes
• Makes 12 Small and 10 larger ones

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The simple scone, baked to perfection has been a stalwart of the English afternoon tea for many years, even supposedly dating back to the 11th century.

They are very similar to the American biscuit but here they are not served with “gravy”. Here, ours are sweet, plain or savoury. Adding ingredients like sultanas or cheese, omitting the sugar for savoury.

These gorgeous pillowy towers are

• Flaky
• Buttery
• Delicious
• Zesty
• Moreish
• Airy

Both Devon and Cornwall must serve thousands of these to holidaymakers in the summertime lovingly labeled cream teas.

For me, the best way to east them is when they are still warm from the oven and slathered with vegan butter, heavenly.

Ingredients

Buttermilk

• 250ml of dairy-free milk, I used oat
• 1 tbsp of lemon juice

Dry ingredients

• 6 tsp of baking powder
• 110g of cold dairy-free butter
• 312g of Plain flour
• 1 tsp of salt
• 25g of caster sugar
• zest of 1 unwaxed lemon

Instructions

1. Preheat your oven to 220C and line a baking tray with some parchment and place your butter in the freezer.
2. In a jug mix the lemon juice into the milk and leave to one side to curdle to make your buttermilk.
3. In a food processor or a large bowl add the dry ingredients including the lemon zest. Using a food processor stops the butter becoming too warm as it is quicker.
4. Add the really cold butter and either and either pulse or rub the butter into the flour until it resembles breadcrumbs.
5. Add in 90% of the buttermilk leaving some to brush the tops of the scones before they cook.
6. Mix or pulse until you get a rough dough, do not over mix or the butter will become too soft and the scones will be tough and the scone will not have that lovely flaky texture.
7. Place the dough onto a lightly floured board and gently roll it into a rectangle. Fold one end into the centre and then the other and turn 90 degrees and repeat. By doing this process (chaffing) you incorporate more air into the dough and distribute the butter throughout. Do this a few times until you have a smooth dough but do not overwork it. Adding more flour onto the board if it becomes too sticky.
8. Next, gently roll out the dough to about 1 inch thick. Dust your chosen cutter flour and then press down firmly and lift up the cutter and remove the scone, placing it onto the baking tray. Do not twist your cutter in the dough. Continue with the rest of the dough re-rolling trimmings until it has all been used. Place them all on the tray touching each other and brush the tops of the scones with the rest of the buttermilk with your clean fingers or a pastry brush.
9. Place into a hot oven on a middle tray and bake until golden and risen.
10. Remove and place onto a cooling rack. Leave to cool slightly and then in true Devonshire Tea style, split in half and add butter, then jam and top with cream to serve.

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• Preparation Time 15 Minutes
• Baking Time 15 Minutes
• Makes 12 Small and 10 larger ones

---

The simple scone, baked to perfection has been a stalwart of the English afternoon tea for many years, even supposedly dating back to the 11th century.

They are very similar to the American biscuit but here they are not served with “gravy”. Here, ours are sweet, plain or savoury. Adding ingredients like sultanas or cheese, omitting the sugar for savoury.

These gorgeous pillowy towers are

• Flaky
• Buttery
• Delicious
• Zesty
• Moreish

Both Devon and Cornwall must serve thousands of these to holiday makers in the summer time called cream teas.

For me, the best way to east them is when they are still warm from the oven and slathered with vegan butter, heavenly.

Ingredients

Buttermilk

• 250ml of dairy free milk, I used oat
• 1 tbsp of lemon juice

Dry ingredients

• 6 tsp of baking powder
• 110g of cold dairy-free butter
• 312g of Plain flour
• 1 tsp of salt
• 25g of caster sugar
• zest of 1 unwaxed lemon

Instructions

1. Preheat your oven to 220C and line a baking tray with some parchment and place your butter in the freezer.
2. In a jug mix the lemon juice into the milk and leave to one side to curdle to make your buttermilk.
3. In a food processor or a large bowl add the dry ingredients including the lemon zest. Using a food processor stops the butter becoming too warm as it is quicker.
4. Add the really cold butter and either and either pulse or rub the butter into the flour until it resembles breadcrumbs.
5. Add in 90% of the buttermilk leaving some to brush the tops of the scones before they cook.
6. Mix or pulse until you get a rough dough, do not over mix or the butter will become too soft and the scones will be tough and the scone will not have that lovely flaky texture.
7. Place the dough onto a lightly floured board and gently roll it into a rectangle. Fold one end into the centre and then the other and turn 90 degrees and repeat. By doing this process (chaffing) you incorporate more air into the dough and distribute the butter throughout. Do this a few times until you have a smooth dough but do not overwork it. Adding more flour onto the board if it becomes too sticky.
8. Next gently roll out the dough to about 1 inch thick. Dust your chosen cutter flour and then press down firmly and lift up the cutter and remove the scone, placing it onto the baking tray. Do not twist your cutter in the dough. Continue with the rest of the dough re-rolling trimmings until it has all been used. Place them all on the tray touching each other and brush the tops of the scones with the rest of the buttermilk with your clean fingers or a pastry brush.
9. Place into a hot oven on a middle tray and bake until golden and risen.
10. Remove and place onto a cooling rack. Leave to cool slightly and then in true Devonshire Tea style, split in half and add butter, then jam and top with cream to serve.

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If you make this, don’t forget to tag me on twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.