Add a bit of Christmas colour to your scones this festive season with Mary Berry’s fresh berry buttermilk scones. Fresh Raspberries and Blueberries added to these buttermilk scones give bursts of flavour with every bite. What better way to wake up on Christmas morning than with the smell of fresh scones to start a great day of eating and festivity.
I am sure I have already told you that I am a great fan of “The Great British Bake off”. This BBC TV program is hosted by Mary Berry and Paul Hollywood , two of Britain’s best bakers and celebrity chefs. They make a great team with their combined knowledge spanning decades, and I have complete faith in their recipes which turn out perfectly every time.
This recipe is Mary Berry’s Fresh Berry Buttermilk Scones. Because of the addition of fresh berries to this scone mix, there is no need to add jam once they are cooked. All they require is lashings of clotted cream, butter or whipped cream and they are good to go. Seriously you have to try these, they are delicious.
A few interesting facts about buttermilk:
- Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream.
- One cup of whole milk contains 157 calories and 8.9 grams of fat whereas one cup of buttermilk contains 99 calories and 2.2 grams of fat.
- Buttermilk contains vitamins, potassium, calcium, and traces of phosphorus.
- Buttermilk prepared in the traditional way is considered beneficial to health as it contains probiotic microbes.
- 250g self raising flour
- 60g caster sugar
- 50 g butter , chilled and diced
- 1 medium egg at room temperature
- pinch of salt
- 100ml buttermilk at room temperature
- 50g fresh blueberries
- 40g fresh raspberries
- a little extra buttermilk for brushing top and brown sugar for sprinkling over the top
- Preheat oven to 220ºC/425ºF.
- Sift flour, salt and caster sugar into a mixing bowl and add the chopped butter.
- Rub butter into the flour mix using your fingertips until a fine breadcrumb consistency.
- Beat egg and buttermilk with a fork.
- Make a well in the middle of the flour mixture, pour in egg mixture and with a round bladed knife mix into a rough dough.
- If you need a little extra buttermilk, add at this stage.
- Gently add berries, but try not to break them up.
- Turn out onto floured board and work gently .
- Using a 6cm round cutter, cut scones out and place on floured baking tray.
- Lightly brush the top of the scones with extra buttermilk and sprinkle with soft brown sugar.
- bake for 12-14 minutes or until a good golden brown.
- Cool on a wire rack until ready to serve .
- Serve with butter, whipped cream or clotted cream.