Friday morning just before 8am the phone rang. "So, are you still making those scones?" my dad asks. "Yes..." I say. "Great, Mum and I will be over in a little while!" I opened the book, ground some coffee, rolled up my sleeves and began.
The name buttermilk scones is quite a humble title for these beauties. It is a very basic and classic recipe for scones which allows for imagination and creative little twists. They're a blank canvas, really, just waiting to be transformed into genius.
I love cutting the butter into the flour mixture, it's very relaxing and enjoyable. To that the buttermilk is gradually added and worked into a very soft dough.
Because I always make triangular scones, I opted to make the rolled variety instead. Each half of the dough gets rolled into a long, thickish strip- it gets brushed with butter and then spread with fruit, nuts and/or preserves. Jim and Clara love strawberry jam, so one of the rolls was thus spread. My mum and I love marmalade, so the other was filled with orange peel and jelly. Both were then rolled up into a long log, brushed with butter and sprinkled with a little coarse sugar.
With little else than a cup of coffee, these scones did not disappoint. It could have been a dessert if topped with ice cream. Alone and flakey, hot from the oven is how we enjoyed them...all. A perfect easter friday breakfast.