This is a sponsored post, I was sent most of the ingredients to make these by Bulla Family Dairy.  This isn’t my recipe, it was written by George Colombaris and I have permission to share its awesomeness with you.  These buttermilk, chive and feta scones were the most fabulous thing I’ve made recently with Miss 5.  We love science experiments and cooking that involves making your own butter is basically a science experiment.

I love buttermilk and I often use it in things such as pikelets.  But I’d never made my own until I was sent this pack to try!  I have made my own butter though, I don’t know what I thought the leftover liquid was…I guess it never crossed my mind.

This is a fabulous way to get the kids in the kitchen and make a recipe that is definitely kidfriendly.  My kids quite literally devoured all of these.  Mr Kidgredients and I left them alone to their own devices while we cleaned up part of the backyard…and um…they ate them.

The best things about these scones?  They are so fluffy.  I’m going to try and experiment with this recipe to make some sweet ones, because these savoury ones were just fabulous.  I’m pretty sure it was the homemade buttermilk!

These are some of my homemade recipes:

• Veggie and ham mini quiches with homemade shortcrust pastry
• Homemade Mexican Fiesta
• Taco Tuesday- Homemade Salsa recipe

Buttermilk, chive and feta scones with homemade butter

Yield: 12 -15

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Buttermilk, chive and feta scones with homemade butter. Sounds hard, but this recipe from George Colombaris couldn't be easier! Kid friendly!

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Ingredients

• 600 mls Bulla whipping cream
• 450 grams self raising flour
• 2 tsps baking powder
• 1/3 cup chives, finely chopped (about 1/2 a bunch)
• 1/2 tsp salt
• 100 grams feta cheese, crumbled

Instructions

1. Place the whipping cream into the bowl of a stand alone mixer, and using the whisk attachment, whisk the cream until it has separated. Be sure to cover the top of the bowl with cling film to avoid mess from the milk solids. Remove contents to a strainer over a bowl. Cover and allow to drain well overnight to separate (in the fridge). You will end up with butter in the strainer and buttermilk in the bowl.
2. Preheat oven to 220 degrees celsius (200 degrees fan forced).
3. Using a food processor, process 100 grams of the butter made from the separation with the flour and baking powder to a fine crumb. Remove to a large mixing bowl and mix in 280 ml of buttermilk, chopped chives and salt. Mix until just combined and fold in the feta.
4. Tip dough onto a lightly floured surface and press together until dough is approx 3cm thick. Cut rounds using a 6cm flour dusted scone cutter. Place close together on a lined baking tray. Sqaush the remaining dough toegtehr and cut agin, repeating until all the dough is used.
5. Brush the top of each scone with some of the leftoevr buttermilk and bake for 13-15 minutes, until golden and cooked through. Serve warm spread with some of the freshly made butter.

Nutrition Information:

Yield: 15 Serving Size: 1 piece
Amount Per Serving: Calories: 262 Total Fat: 16g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 52mg Sodium: 572mg Carbohydrates: 24g Fiber: 1g Sugar: 2g Protein: 5g

This nutrition information is generated using software. Please check with a nutritionist for any specific questions.

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