Sweet Kefir Scones – De Mână. Transylvanian food stories

Sweet Kefir Scones

Who can refuse a beautiful sweet scone with jam & cream? The perfect teatime treat at any time of year but particularly when the sun is shining and you can sit outside and enjoy your delicious cream tea with a cucumber sandwich and a glass of fizz or even just a homemade lemonade...

Let's cut to the chase, we've tried out lots of scone recipes in the past but have truly settled on this being our favourite. Made with kefir or buttermilk, the scones are light, beautifully risen and oh so delicious packed with jam and cream. In fact perfect for pairing with any of the jams from our collection...

Shop Jam Collection HERE...

Sweet scone, apricot jam & mascarpone

On this occasion we made plain scones but feel free to add in sultanas and we opted for a sweetened mascarpone but clotted cream of freshly whipped cream would work just as well!

INGREDIENTS

450g self raising flour
1 tsp baking powder
1 pinch salt
100g cold butter
85g caster sugar
280g kefir or buttermilk
Splash of milk if needed
100g sultanas (optional)

1 egg yolk
demerara sugar (for sprinkling)

To fill...

Jam of your choice - Shop our collection HERE
Mascarpone + a little icing sugar (or clotted cream/ freshly whipped cream)

RECIPE

  1. Preheat the oven to 210C FAN/ 200C/ 390F and a line a flat tray with baking paper.
  2. Add flour, baking powder, salt and butter to a food processor and pulse until you achieve a breadcrumb like texture. (Or rub in the butter by hand until you achieve the same).
  3. Add the sugar and pulse into the mixture. Also add the sultanas if you are using.
  4. Mix in kefir or buttermilk until well combined. Be careful not to overmix.
  5. Turn mixture onto a floured work surface, lightly knead until smooth.
  6. Roll slightly until dough is approximately 1 inch thick.
  7. Cut with a medium size cutter and add to lined tray, re-roll and continue with dough until used.
  8. Beat the egg yolk and add a splash of water, brush the tops of the scones with the egg wash, followed by a sprinkle of the demerara sugar.
  9. Bake for approximately 12 minutes until tops are golden brown and scones well risen.
  10. Leave to cool, these are best eaten fresh on the day of baking. We generously filled ours with apricot jam and sweetened mascarpone, (just sift a little icing sugar into mascarpone and mix to combine) you could also use clotted cream of freshly whipped cream.
Sweet scone, apricot jam & mascarpone

 

 


Older Post


Leave a comment

Please note, comments must be approved before they are published