Kinda similar to a muffin.
Kinda similar to a scone.
A tasty quick bread which is made similar to a muffin and as easy to chuck together as a muffin is . . . though has the poetic reduced hardness of a scone.
Light, feathery and buttery, and oh so scrummily crunchy on the outsides.
These have been fanciful served true from the oven with copiousness of cold butter and ripened offspring preserves.
Great for breakfast, lunch and even a smashing teatime treat!
Easy peasy and tantalizing scrummy!!
*Buttermilk Scone Muffins*
Slightly sweet and as easy to have as stirring together a little ingredients and dropping them in to muffin cups. They take a bit longer to bake, though we have been rewarded at the finish with tasty muffin made scones which have been meltingly proposal inside and crisply scrummy on the outsides! Delicious served comfortable with a little cold butter and ripened offspring preserves!
360g of solid flour (2 1/2 cups)
2 TBS caster sugar
2 tsp baking powder
1 tsp salt
1/4 tsp of baking soda
10 TBS cold butter, cut in to bits
250ml of buttermilk (1 cup)
Preheat the oven to 180*C/350*F/ gas symbol 4. Butter a twelve cup center muffin tin well. Set aside.
Whisk together the flour, sugar, baking powder, salt and soda. Drop in the butter and massage it in to the flour reduction until the reduction is mealy. Add the buttermilk and stir it in with a fork, stirring it in until the mix is somewhat firm. You might need some-more buttermilk. You wish it stiff, though of dropable consistency.
Drop by dessertspoonfuls in to the rebuilt muffin cups, dividing it similarly amongst them.
Bake in the center of the oven for 40 to 45 minutes, until golden brown and crusty. (Check often nearby the finish to have certain they aren’t over browing!)
Serve warm Happy read Buttermilk Scone Muffins recipes, and suffer food and drink picture strange here: The English Kitchen Tags: Buttermilk, Foods, Muffins, scone