Buttermilk scones lend themselves to all sorts of mixed in flavors. These ones have shredded cheddar cheese and a hint of black pepper; they go great with apricot jam. Basil and Parmesan is another favorite flavor combination. Next time I will try bacon and chives. Making them in the Thermomix is extremely simple as it does all the work for you. I whip fresh cream in the Thermomix about once a week and end up with both butter and buttermilk. There is something marvelous about baking scones that use both homemade butter and buttermilk. We will be enjoying theses scones for breakfast tomorrow with chive cream cheese and lox.
Some allergen thoughts that come up when thinking about making my own scones. My eyes always pop out when I see the baked goods at cafes and bakeries, but more often then not, I avoid due to cross-contamination with tree nuts. Also, the "safe", in terms of actual ingredients, items usually are touching the ones with nuts. So many opportunities for nuts getting in my baked goods via the tongs that touch everything. For these reasons, I eat from places I fully trust and/or have researched first. Now with the added seed and egg allergy in the family, I like to carry my own snacks around anyway. And there is nothing better than watching my toddler run over to the oven door when I turn the light on for him to see in.
I love when the reaction, "wow, there are no eggs in these!"
This recipe is from the Thermomix Everyday Cooking guide.
What you need:
440 grams self raising flour (made in a flash in Thermomix)
2 tbsp caster sugar (grind granulated sugar in Thermomix)
60 grams butter, chopped
220-230 grams buttermilk
jam and or/ whipped cream to serve
What to do:
Preheat oven to 425 degrees.
Place flour, sugar, salt and butter into TM bowl and mix for 5 seconds on speed 8 until mixture resembles breadcrumbs.
Add grated cheddar cheese and a pinch or two of black pepper.
Add Buttermilk through lid opening and mix for 5 seconds on speed 5 until dough almost comes together.
Set dial to closed lid opening and mix for 20 seconds on interval speed to form a soft and slightly sticky dough.
Place dough on lightly floured surface and press out to a 3 cm thick round. Cut out scones with round cutter. Gently press leftover dough pieces together and repeat.
Place scones, touching, in a prepared pan. Bake for about 15 minutes or until light golden and hollow when tapped on top.
I sometimes brush with melted butter when hot out of the oven.