Jo's High Tea Scone recipe from the EDC by request

[judydawn]

Everyone was so impressed with Jo's scones that they wanted to know which recipe she used.  I had given her the new version of the EDC so she went to the buttermilk scone recipe she always did from the old EDC but when she read 'add the water & yeast' she bought the 2 books together to compare the new with the old. Delete water and yeast from this recipe, it is incorrect.

This is what she did which is basically following the new book but with a little more detail and an adjustment to the buttermilk quantity.

440g self raising flour
2 tbspn castor sugar
pinch sea salt
60g butter, roughly diced
300g buttermilk not 320g as per the new book

Preheat oven to 220^oC, fan forced. Grease a 27cm x 28cm x 3cm deep tin.

Place flour, sugar, salt and butter into TM bowl and mix 5 sec/speed 8.
Add buttermilk and combine 20 sec/speed 5, then knead 20 sec.
Transfer dough onto thermomat or a lightly floured bench top and press out to a 3cm thickness.
Use the MC,  dip in flour and cut out scones (14 or 15).
Place into the prepared tin, making sure each one is touching the next one.
Bake 14 minutes.
Allow to cool 5 minutes on the tray before transferring to a wire rack.
Serve warm with jam and cream.

Tips - Jo said her Miele oven probably has something to do with the quality of her scones, it's a very hot oven.  She also thinks the tight fit in the above sized tin also aids the success.

The mixture is a moist mixture but it's easy to pat into a 3 cm high shape.

The butter can be straight from the fridge or at room temperature. Jo thinks she had only had the butter out of the fridge for 5 minutes the day we had them.

The buttermilk she uses is bought buttermilk not that which is leftover from butter making.

Members' comments
jo nz - I made these today for morning tea - very nice and light. I used up my carton of bought buttermilk, but was slightly heavy handed pouring it in - about 320g.   Also, have to add that the scones are still nice and soft today - we didn't consume them all yesterday, but they are still fine for today unlike my old basic scone recipe (non-tmx) which would be fairly hard by now.  Still nothing beats scones fresh from the oven, but at least they won't go to waste.

SoBlessed - I've made these scones with yoghurt instead of buttermilk & they've always been successful.

Kimmyh - Inspired by the recent comments, I made these today but forgot to right down Jo's suggested 300g buttermilk. My new EDC states 380g buttermilk and this is WAY too much. I did add more flour and rescued them. They are lovely and easy to make.

thermo18 - I made some today too, but I halved the recipe as I am the only one here ATM, still made 7, and will make again as they were yum.

Hally - Made these yesterday, disaster. Dense & no rise. The only thing I can think is maybe my srf isnt srf anymore.

Bedlam - They are divine ( although mine not quite as perfect as Jo's).

Denzelmum - Made this to celebrate international day of medical physics, served with homemade strawberry jam.  DH forgot to bring the cream but everyone enjoyed it.  He came home with empty container and request for another batch next week.

maddy - First time my scones looked liked scones! The key is to have them in the right sized tin....enjoyed by family on Sunday, but no pic, they did look good on a tiered stand though. I just made my buttermilk and didn't find the mix too wet. Tell Jo thanks Judy.   

troupie - Wonder, in answer to you about Home brand; my sister in law makes beautiful scones and she said never to use Home brand for scones (or sponges). Hope this helps.

jeninwa - I buy HB plain flour and add baking powder when I need SR flour never had a failure scones always turn out light a fluffy.

MJ - Made these today and used 320g buttermilk as per recipe. I've only just purchased the new EDC and mine had the yeast and water in the instructions. I made my own SRF from the recipe in the book and the scones were divine. They were a little sour, though because I used yoghurt and added some whey that I had left from making labne recently. I figured that was the reason. The SRF recipe is different to what I'd normally do. It uses baking powder AND cream of tartar. Yet, the baking powder recipe in the book already has cream of tartar in it. I'm hoping it wasn't the cream of tartar that gave the sour taste….

[courton]

Thanks JD. So looking forward to making these famous scones!

[Bedlam]

I will most certainly try Jo's  recipe next time, they were delicious. Thanks for posting Judy.

I agree with everyone else, the nicest scones I have ever tasted.

[EmeraldSue]

Thanks for posting this recipe as Jo's scones were the nicest I've tasted. They were light, fluffy and just melted in my mouth. I can't wait to try this recipe.

[BeezeeBee]

Thanks Judy

[Cornish Cream]

Jo's scones were the best I've ever tasted.

[courton]

Should the butter be soft or straight from the fridge JD?

[Wonder]

Thansk for taking the time to do this Judy, they look fantastic. It's a shame it appears the new EDC still has problems with recipe accuracy.

[CreamPuff63]

I compared my ancient EDC to the new one (the one with errors) and couldn't see any reference to yeast. My new copy had 380g and had ancient copy had the buttermilk quantity as 380g and which I'd crossed out and put 220 - 250g, so I'm not sure if that's my own notes or I got it from here. I've changed it to 300 now as the extra liquid probably gives them lightness  Did she use commercial buttermilk or homemade?

[judydawn]

Courton I will ask Jo and add it to the recipe once I find out later today.

Interesting CP, my second edition copy definitely had yeast and water as did Jo's.  You are right about the original EDC, I had the same notations so we must have got that from the forum or changes from HO.  Jo had the same notations (I think I had changed her book whilst down there babysitting) so compared the 2 versions and went with 300g.   I did find in the original recipe that although the mixture was very wet, it made much better scones than when the liquid was reduced to 220-250g so obviously Jo's quantity works well.

[jo_nz]

I made these today for morning tea - very nice and light. I used up my carton of bought buttermilk, but was slightly heavy handed pouring it in - about 320g. 

[judydawn]

Just spoke to Jo regarding the butter question.  She laughed and cannot believe forum members have not tried/had success with this recipe because she said it doesn't matter what she does, they have always been successful.  She has used more buttermilk and less buttermilk, soft butter, hard butter.  I told her I think most people use Nay Nay's recipe and had forgotten about the EDC one.

Glad you enjoyed them jo_nz 

[courton]

It's good to know that  it is a fail proof recipe!

[jo_nz]

There are lots of recipes in the EDC that I've never tried - too many on here that I rarely even look in there to find them! 

Also, have to add that the scones are still nice and soft today - we didn't consume them all yesterday, but they are still fine for today unlike my old basic scone recipe (non-tmx) which would be fairly hard by now.  Still nothing beats scones fresh from the oven, but at least they won't go to waste.

[SoBlessed]

I've made these scones with yoghurt instead of buttermilk & they've always been successful