This is an updated version of the best scones I had ever made, and I still cannot stop eating them!!! I originally posted this over 10 years ago, but who wants to go that far back. So, this is updated using my Ninja Air Fryer.
I have always made scones which I always found needed eating the same day or they would go dry and heavy, so when a friend said she liked buttermilk scones I began my search for the best recipe, this is it, unless anyone can give me a better one, which I doubt as I find these light fluffy moist and really delicious, best with strawberry jam and cream.
They keep well in an air tight box for up to a week and they freeze well. You can buy buttermilk from Tesco’s and most big supermarkets, once you have made these you will never go back to the others.
This new version was cooked in the Ninja Air Fryer, watch my YouTube video for how that worked out, below is the original recipe.
Ingredients
14ozs Plain flour
3ozs Caster sugar
1/2 teaspoon of baking powder
1/2 teaspoon of bicarbonate of soda
1/2 teaspoon of salt
6ozs of soft butter
8fl oz buttermilk
Mix flour and butter togetherAdd the buttermilkMix in the buttermilk with a forkKneed the dough with your handsAdd a little bit of flour Shape itCut itAdd the egg washPlace in the NinjaBake itLovely sconesFluffy on the inside
Method 1 Ninja Bake
Put all dry ingredients in a mixing bowl and rub in till like breadcrumbs
Put it in a mixing bowl and add the buttermilk
The dough is quite moist, turn it on to a floured board and shape it into about an inch thick if you like deep scones or 1/2 inch thick if you like thinner ones both work well
Brush the tops with a with an egg wash and bake in the Ninja at 190 or therefor about 12-15 mins, as the Ninja only cooks from the top, I would advise that you turn them over halfway so that the bottoms are not soggy.
Method 2 Oven Bake
Preheat oven to 220 degrees
Put all dry ingredients in a mixing bowl and rub in till like breadcrumbs or do as I did and throw it in the food mixer and blitz it for 2-3 mins
Put it in a mixing bowl and add the buttermilk
The dough is quite moist, turn it on to a floured board and roll out to about an inch thick if you like deep scones or 1/2 inch thick if you like thinner ones both work well
Brush the tops with a little buttermilk and bake in oven for about 12-15 mins
Hi susie,
being very interesting in trying most of you recipes on you tube, so far they have been spot on. I noticed you are using Rodda’s clotted cream and you put the jam on first. The Cornish way. I worked for Rodda’s for twenty three years and I enjoyed all my years there, and have seen many top chefs who had visited the company, and PM’s/ Royalty
One thing I used to do was to make my own butter from clotted cream, in a hand mixer, and then adding the butter to make bread, you will have to try it.
One other thing I used on your bass recipe was to use a grease proof basket normally for chips, but used it to cook a bass , which was freshly caught, and the skin never stuck to the basket, which help all the flavours to stay in the fish.
Keep up the good work
Mike Chislett
Thank you Mike , I love to learn from others . I will try doing the Bass in a grease proof basket , never thought of it ! If I ever get time I will try the clotted cream too ! Many thanks xx
I can’t bake AT ALL, but i’m determined to give these a go, they’re amazing, much nicer than normal scones xxx
Hi susie,
being very interesting in trying most of you recipes on you tube, so far they have been spot on. I noticed you are using Rodda’s clotted cream and you put the jam on first. The Cornish way. I worked for Rodda’s for twenty three years and I enjoyed all my years there, and have seen many top chefs who had visited the company, and PM’s/ Royalty
One thing I used to do was to make my own butter from clotted cream, in a hand mixer, and then adding the butter to make bread, you will have to try it.
One other thing I used on your bass recipe was to use a grease proof basket normally for chips, but used it to cook a bass , which was freshly caught, and the skin never stuck to the basket, which help all the flavours to stay in the fish.
Keep up the good work
Mike Chislett
Sent from my iPad
Sent from my iPad
Thank you Mike , I love to learn from others . I will try doing the Bass in a grease proof basket , never thought of it ! If I ever get time I will try the clotted cream too ! Many thanks xx