Step-by-Step Cakes by DK Publishing

SMSMSMSMSMSM

M

SMSMSM

M

SM

MMMM

SMSMSMSMSMSM

MM

SM

M

SM

M

SM

M

S

ALALALALALALALALALAL

L

ALAALALAAAAAALAAAAAAAA

L L L L LL L LLL LLLLLLLLLLLLL

CACACACACACACACA

A

CA

A

CACACACACA

AAA

CACA

AA

CACA

A

CC

KEKEKEKEKEKEKEKEKEKEKE

E

KEKEKE

E

KEKEKE

E

KKKKK

SSSSSSSSSSSSSSSSSSS

1 Preheat the oven to 425°F (220°C). Line a

baking sheet with parchment and grease.

4 Rub with your fingertips until it forms fine

crumbs, working quickly, lifting to aerate it.

7 Stir the mixture until the crumbs form a dough.

Add a little more buttermilk if it seems dry.

2 Sift the flour, baking powder, and salt into

a large chilled bowl.

5 Make a well in the mixture and in a slow,

steady stream, pour the buttermilk into it.

8 Turn onto a floured surface and knead for

a few seconds. Keep it rough, not smooth.

3 Put the butter in the bowl, keeping all

ingredients as cold as possible.

6 Quickly toss the flour mixture and buttermilk

with a fork. Do not over-mix.

9 Pat the dough out to a round^1 ⁄ 2 in (1cm) thick,

keeping it as cool and unworked as you can.

Scones

Homemade scones are one of the simplest and best afternoon treats. Buttermilk makes the lightest scones.

Special equipment

3in (7cm) pastry cutter

MAKES

6–8

15–20

MINS

12–15

MINS

UP TO 4

WEEKS

Ingredients

4 tbsp unsalted butter,

chilled and cut into pieces,

plus extra for greasing

13 ⁄ 4 cups all-purpose flour,

plus extra for dusting

2 tsp baking powder

½ tsp salt

(^2) ⁄ 3 cup buttermilk