Buttermilk Cheese Shallots Potato Scones Food

POTATO SCONES (SCOTLAND)

Steps:

• In a small bowl, whisk together flour and salt.
• Put the mashed potatoes in a larger bowl.
• Knead together enough flour and milk INTO the potatoes to make a stiff dough. The amount of flour will depend on the variety of potato used.
• On a floured surface, roll out the dough into a very thin sheet.
• Cut into rounds with a biscuit cutter; prick each round with a fork.
• Bake on a hot greased griddle 2 or 3 minutes.
• Turn and cook for another 2 minutes.
• Serve hot with a pat of butter.

POTATO SCONES

Steps:

• Wash peel, and boil the potatoes-- about three medium ones.
• Mash them, and measure out two cups.
• If you are using leftover mashed potatoes, adjust the butter and salt downwards according to how much they already have in them.
• Stir in the salt and the butter, then beat in the egg.
• Stir in the flour and the baking powder; mix well. Add a little more flour if needed to make a soft but workable dough.
• Divide the dough into 8 equal parts.
• Roll out each section of the dough to about 1/4" thickness on a floured board.
• Bake them on a lightly greased griddle or skillet at the same temperature that you would cook pancakes, for about 5 minutes each side.
• They should feel dry but pliable, and have some light brown blisters.
• Keep them warm in a damp towel in the oven as they are cooked.
• Serve hot.
• If you are cooking them all at once, you probably want to use two skillets; leftovers can be reheated in the microwave.
• Otherwise, they can be kept raw in the fridge between sheets of waxed paper in a plastic bag.

BUTTERMILK CHEESE BREAD (BREAD MACHINE)

Steps:

• Place ingredients in bread machine pan in recommended order and set on dough cycle.
• Check consistency of dough and add additional water or flour, if necessary.
• At end of cycle, remove, shape, and let rise until approximately doubled. Bake in preheated 350 deg. oven. for app. 30 to 40 minute.

LOADED MASHED POTATO SCONES

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, set aside.
• In a large mixing bowl, whisk together the flour, baking powder, salt and pepper. Add the cold cubed butter, and cut in with a pastry cutter or your fingers, until it resembles coarse crumbs the size of peas. Add the chopped bacon (reserving about 2 tablespoons for topping later on), shredded cheese, and chives (also reserving about 1 tablespoon for topping later on) and toss to evenly combine. Add the cold mashed potatoes and stir a bit to mix it all together. Pour in the heavy cream and stir until the dough just comes together, making sure not to over-mix.
• Turn the dough out onto a well-floured work surface and pat or roll out into a large circle, about 3/4 of an inch thick. Cut out into 4-inch circles and arrange on the prepared baking sheet. Brush the scones with the egg wash and bake for about 20 to 25 minutes, or until golden brown. Remove from the oven and let cool slightly before topping each with a small dollop of sour cream, and a sprinkling of bacon and chives. Serve and enjoy!

BUTTERMILK, CHEESE, SHALLOTS & POTATO SCONES

Steps:

• In a small frying pan, melt butter and add shallots, cook on medium low heat until, soft and tender. Remove from pan, cool and set aside until needed.
• Preheat oven to 425 degrees F.
• In a large bowl stir together flour, baking powder, baking soda, sugar and salt.
• Cut in the shortening until it resembles fine bread crumbs, then stir in the cheese, cooled shallots and the mashed potatoes.
• Beat the egg and buttermilk together and pour into the flour, cheese and potato mixture all at once, stirring lightly until you have a soft sticky dough.
• Add the dough to a lightly floured surface and pat into a large circle about 3/4 to an inch thick. I use a water glass to cut out the dough.
• Place the scones on an ungreased cookie sheet and bake in a 425 degree oven for 10 - 12 minutes, until golden brown.

BUTTERMILK SCONES

Steps:

• Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
• Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.

BUTTERMILK SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large mixing bowl, sift together flour, baking powder and salt. Add butter and buttermilk; stir until a soft dough is formed.
• Turn the dough out onto a lightly floured surface and press dough into a rectangle about 3/4 inch thick and 4 inches wide. Cut into 8 even sized pieces.
• Place the scones on a lightly greased baking sheet and bake at 425 degrees F (220 degrees C) for 10 to 15 minutes, or until golden brown.

BUTTERMILK MASHED POTATOES WITH CARAMELIZED SHALLOTS

Steps:

• Cover potatoes with salted cold water by 1 inch in a saucepan and simmer until tender, about 20 minutes.
• While potatoes are simmering, cook shallots in butter in a small nonstick skillet over moderately high heat, stirring frequently, until softened and deep golden, about 8 minutes.
• Drain potatoes, return to pot, and coarsely mash with a potato masher. Stir shallots into potatoes with buttermilk and salt and pepper to taste.

BASIC BUTTERMILK SCONES

Steps:

• Preheat the oven to 220C/gas 7/fan 200C. Mix the flour, bicarbonate of soda and salt in a bowl. Add the butter, cut into small pieces and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Tip in the buttermilk and mix lightly and quickly to form a soft dough. Knead very briefly, then roll out to 2cm thickness and cut into sixteen 5cm rounds.
• Put on a baking sheet (no need to grease) a little apart, and bake for 12-15 minutes, until risen and pale golden.

TWICE-PEPPERED BACON AND BUTTERMILK SCONES WITH GOUDA

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray, or grease with shortening. In large bowl, mix flour, baking powder, black pepper, salt and red pepper. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Stir in cheese, bacon and shallot.
• In small bowl, beat buttermilk and egg with fork or whisk. Reserve 1 tablespoon of the buttermilk mixture. Stir remaining buttermilk mixture into crumb mixture; mix with floured hands until dough forms a ball. For tender scones, handle dough as little as possible.
• Place dough on lightly floured surface. Pat dough into 8-inch round; cut into 8 wedges. Place wedges 2 inches apart on cookie sheet. Brush with reserved buttermilk mixture.
• Bake 15 to 18 minutes or until golden brown. Serve warm.