Super light and crumbly scones...

Scones are one of my favourite "bread things" for breakfast - actually anytime of the day... When I was living in Poland I've never came across scones, we have "ladies rolls", kajzerka, huge availability of French type products like brioche, baguette, croissants etc. and many more to choose from. But since moving to Ireland and discovering scones I eat them at least few times a week. I love all the versions - with dried fruit, with cheddar cheese, with thick, crunchy layer of sugar on top, wholegrain and plain, you name it I'm sure to like it if it's a scone :) I bake scones often at home, but for the very first time the result was very, very light, crumbly and soft inside with a nice crunchy, thin "skin" outside. I think it's the swapping of the normal milk for the buttermilk that resulted in that lighter version of my favourite little treat.

How to make it...

- 1 cup plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 4 tablespoon cold unsalted butter, cut up
- 1/2 cup buttermilk

Preheat the oven to 220 C. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Blend the butter into the flour mixture with a pastry blender or your fingertips until the butter is the size of blueberries. Gently stir in the buttermilk with a fork until the dry ingredients are moistened. Put the biscuit dough on a lightly floured surface and pat into a 5-inch round, 3/4 inch thick. Using a floured dough cutter or knife, cut into four wedges. Place them on the baking sheet 1/2 inch apart. Bake for 10 to 12 minutes or until rich golden brown on the top and bottom. Cool slightly on a wire rack.


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