Scones and Nigella Lawson

I'm not a big fan of Nigella Lawson. I understand that her show is about making easy and quick dishes for busy people but what I love about cooking and baking is making something from scratch and taking my time. And the way she talks about cooking while she cooks gets on my nerves, to be frank.

However, a week ago I was watching the Food Network and I decided to give her another chance. She made buttermilk scones and said that anyone could do it. I've been struggling with scones, mine always turn our too hard and to fluffy, so when I saw how easy she made it look, I thought "I'll try right now". And she was right. This recipe is so simple and quick; I was sampling mine within 20 minutes of starting! They came out fluffy and light in the inside and slightly crunchy on the outside and the following day they still tasted great. I had mine with a bit of homemade lemon curd and fresh strawberries.

So, have I changed my opinion about Nigella? Nope. But I'll make sure I try  a few more of her recipes.

Buttermilk scones

Makes about 12-14 scones. Recipe adapted from BBC Food Recipes 

500g/1lb 2oz plain flour, plus a bit extra for dusting

2 tsp bicarbonate of soda

2 tsp cream of tartar

2 tsp caster sugar

75g/3oz unsalted butter

300ml/10½fl oz buttermilk

1 egg, beaten, for an egg-wash or 1/4 cup of milk (optional)

 

Directions

1. Preheat the oven to 220C/450F. Line a large baking sheet with baking paper or dust with flour. 
2. Put the flour into a bowl with the bicarbonate of soda, cream of tartar and sugar. Mix with a spoon.
3. Chop the butter into small cubes and add to the flour. Rub the butter into the flour using your fingertips and then pour in the buttermilk, mixing until just combines and forms a dough. 
4. Lightly flour your work surface. Pat the dough down into a round-ish shape about 4cm/1½in thick, then cut out 6cm/2¼in scones with a sharp cutter (I used a flower shaped one, for fun). 
5. Arrange the scones fairly close together on your lined baking sheet, and brush with beaten egg or milk, if you wish. Cook for 12 minutes, by which time the scones will be dry on the bottom and will feel light. 

  
6. Remove them to a wire rack to cool, and serve with clotted cream and jam, lemon curd or whipped cream and fresh berries.