One of the best pastries that I’ve come across in my life are scones. They’re the British pastry that most people associate with tea time. It has also become a worldwide known pastry too. Although, I haven’t really found one amazing scone yet, so I decided to make my own version. Combining both my love for the pastry and my love for cheese, I’ve made my best version of the scone.

Making scones are relatively pretty easy, but making this, the one rule of thumb is to make sure that your butter and buttermilk are really cold. Unlike making cakes, where everything mainly is better when at room temperature, this time you want it to be cold.

So what cold butter and buttermilk do to your pastry is that it creates a flaky texture as it evaporates slower in the dough.

This recipe could be considered both savoury and sweet. It’s a great companion for tea or coffee during breakfast or lunchtime.

Buttermilk is probably one of my most favourite ingredients to use in baked goods. If I could, I would add buttermilk and brown butter in all of my recipes. It adds more depth of flavour and texture in almost everything you make it with. The reason for this is when buttermilk is combined together with baking soda, it releases carbon dioxide gas in your batter/dough, thus resulting in increasing levels of leavening in your baked goods.

Now, I know that in some places, it’s not easy to obtain buttermilk at your local grocery stores or if it even exists in your country. Luckily, there are many ways to make your own buttermilk. The most common and easiest to make buttermilk is by combining 240 ml of fresh milk and 1 tablespoon of white vinegar. It sounds pretty absurd, but trust me, your baked goods is just going to get better and I promise the vinegar taste is not there at all, whatsoever.

Notes*

• Make sure that your butter and buttermilk is cold to get the best results.
• You can shape them into any shapes you want.
• You can make them into other flavours by substituting the cheese with any other ingredients.