In this recipe Saffron gives colour and flavour, buttermilk creates a light soft texture and double cream adds richness. All in all, what brilliant combinations.

Makes: 5 – 6 scones (i.e. a half mix – ingredients below can be doubled)

Time: 25 minutes hands-on, 30 minutes fridge time (optional), 15 minutes baking

Level: Easy

Need: A 6cm/2½” cutter

Ingredients (double each one for 11 – 12 scones)

75ml/2½fl oz buttermilk
45ml/1½fl oz double cream
Some* Saffron
250g/9oz strong white bread flour
45g/1½oz Caster sugar
20g/¾oz Baking powder
Pinch of salt
45g/1½oz softened butter
1 large egg, beaten (Use about two-thirds in the mix, the rest to egg wash before baking)
60g/2oz – 75g/2½oz sultanas

*I used less than half a teaspoon of saffron. A little more would have given an even nicer flavour and stronger colour. (Apparently, Keith Floyd was once asked how much saffron to put into one of his recipes and his classic reply was, “How much can you afford?”)

Method

Prep. Mix together and warm the buttermilk & cream then stir in the saffron – leave to infuse. Meanwhile, line a baking tray with parchment and turn the oven on to 220°C / fan 200°C / 425°F / Gas 7.

1. In a large bowl, mix together the flour, sugar, baking powder and salt then add the softened butter, egg and buttermilk/cream. Stir in the sultanas. Mix to form a dough. Take care not to overmix.

2. Turn it out onto a lightly floured surface and knead very briefly, just to bring it together. Flatten it either by hand or with a rolling pin to about 3cm/1½” (Probably the depth of your cutter). Dip the cutter into flour and press out as many scones as possible without twisting the cutter. Gather the offcuts and press out some more.

3. Place them on the tray and egg wash the tops. If you have the time, place them in the fridge for 30 minutes.

4. Give them a second egg wash if you have enough egg left then bake for about 15 mins.

Gallery

I hope you enjoy baking and eating these scones. For more scone recipes click here. If you’d like to make a comment or ask a question please do, via the contact page, or have a look at the rest of my site for lots of other great sweet and savoury recipes.

Here are three more of my scones that you might like to try:

Honey and Almond.