Foods: Buttermilk Scone Muffins
Kinda similar to a muffin.
Kinda similar to a scone.
A tasty discerning bread which is made similar to a muffin and as easy to chuck together as a muffin is . . . though has a poetic reduced hardness of a scone.
Light, feathery and buttery, and oh so scrummily crunchy on a outsides.
These have been fanciful served true from a 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 honeyed and as easy to make as stirring together a little reduction and dropping them in to muffin cups. They take a bit longer to bake, though we have been rewarded during a finish with tasty muffin made scones which have been meltingly proposal inside and crisply scrummy on a 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 a oven to 180*C/350*F/ gas symbol 4. Butter a twelve crater center muffin tin well. Set aside.
Whisk together a flour, sugar, baking powder, salt and soda. Drop in a butter and massage it in to a flour reduction until a reduction is mealy. Add a buttermilk and stir it in with a fork, stirring it in until a mix is somewhat firm. You might need some-more buttermilk. You wish it stiff, though of dropable consistency.
Drop by dessertspoonfuls in to a rebuilt muffin cups, dividing it similarly amongst them.
Bake in a center of a oven for 40 to 45 minutes, until golden brown and crusty. (Check often nearby a finish to make certain they aren’t over browing!)