AMERICAN SCONES | Annie Mehra Cannon

🇺🇸 American Buttermilk Scones

It's Mother's Day and, like so many millions of women who are

separated from their loved ones now, I'm missing my girl who is thousands of miles away. My website has always been focussed on 'comfort food' to help all of us get through this awful pandemic. But today, I needed comfort food more than ever. And what could be more comforting and reassuring than warm scones, slathered with a tart jam and, if you're a traditionalist who isn't too worried about extra inches and cholesterol, clouds of whipped cream. I have never been too successful with Aussie scones, mine never rising to the occasion and far more useful as door stops. But these American ones are different. While not exactly fluffy, they are delicious and, as Mike says, robust. I think that's a compliment. Anyway judge for yourself.

INGREDIENTS FOR 8 SCONES

2 cups self-raising flour

1/3 cup caster sugar

pinch salt

1 tsp baking powder

1 tsp bicarb soda

90g cold unsalted butter, cut into cubes

1/2 cup *buttermilk

1 egg

1 tsp vanilla extract

generous handful raisins or currants

METHOD

Preheat your oven to 180C (fan forced) or 190C

Toss the first five dry ingredients together in a large bowl or in your food processor.

Cut the cold butter cubes into your dry ingredients with a pastry cutter or fingertips if in a large bowl, or with the metal blade of your food processor. You should end up with a breadcrumb-y texture.

If you live in a country where buttermilk is readily available, lucky you.

Here in Malaysia, we have to improvise.

*To make the closest thing to buttermilk, add 2 tsp white vinegar or lemon juice to your milk and let stand for a few minutes.

Add your egg and vanilla to the buttermilk and whisk.

Then add your wet mixture to your dry mixture and gently mix with a wooden spoon. Don't overwork the dough. You just want to make sure the flour mixture has been incorporated.

Then add the raisins or currants and mix those through too.

Lightly flour your workbench and plonk the dough onto it, kneading gently.

Form into a 20cm round and pat down.

Place this onto a lined baking sheet and bake for 20 - 25 minutes until golden.

Let cool for a few minutes and then cut into 8 wedges with a serrated knife.

Serve with whatever makes you feel happy.