If you look closely as the photo of the ingredients you may notice that the best before date on the buttermilk pot was 27/12 – in the year 2021! Yes that’s right – 18 weeks ago. I am a great believer in the look, smell and taste test, and when I opened this pot of buttermilk, lurking in the fridge behind a jar of pickle, it looked all right, smelled all right and tasted all right! Scones are so easy and quick, and can be frozen very successfully so I made a batch.
I used a recipe from the BBC Good Food site which you can find by clicking here. I didn’t use a food processor, I rubbed the butter in by hand because I prefer it and it’s easier to wash up.
Scones are so delicious. Although it’s traditional to have them with cream and jam in the classic ‘cream tea’ they are also very nice with butter, or even just jam. In 2019 I wrote a post about a proper cream tea, complete with homemade jam – you can read it here. I used a different recipe this time, but they are all very similar really. Today’s recipe used quite a bit more sugar – recipes can be adapted so feel free to reduce the amount of sugar. Next time I would use less sugar as I found these quite sweet.
Don’t forget that the ‘best before’ date is just an indicator. It does NOT mean that the food is unusable after this date! Use your taste buds and common sense my friends!
Frozen scones should be defrosted, and then warmed gently in the oven to recreate that ‘just baked’ taste.
What’s your favourite scone recipe? Perhaps a cheese or other savoury scone is more your thing? Cheese scones go really well with a bowl of soup for a very satisfying lunch. Maybe I’ll try them next!