The original recipe calls for buttermilk, but I'm sure I've mentioned this before, buttermilk is nowhere to be found where I live. But luckily, Nigella provides two options for buttermilk substitutions. One, to make your own by adding lemon juice to semi-skimmed milk and letting it stand for five minutes; or two, by using runny natural yogurt and a bit of milk to loosen the mixture. I tried both options before and they worked! (Why would't they?! It's Nigella recommended. Silly me)
Today, I used the 'yogurt and a bit of milk' option to make these scones... and they're very easy to make. I finished another assignment earlier and these scones were my treat. They take less than 10 minutes to mix and cut out, and then 12 minutes in hot oven, and it was time for afternoon tea.
It's only right I think to serve the scones with clotted cream (Cornish clotted cream if you must know) and jam of your choice. My preference, however, and I believe Nigella approves of this, is generous spread of clotted cream, top with luscious golden syrup. To say 'yum' is perhaps an understatement as I had three scones. They're tiny scones though, so I don't feel that much guilty, plus, I did go to the gym afterwards.
Scones, clotted cream, jam, golden syrup and tea... feeling very British indeed...
Recipe by Nigella Lawson
For list of ingredients and instructions, click here.