Buttermilk Drop Scones Food

BUTTERMILK DROP SCONES

Steps:

• In a large bowl, combine the first six ingredients. Combine the egg, buttermilk and oil; stir into dry ingredients just until moistened. Fold in the cranberries, apricots and pecans. , Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Combine sugar and cinnamon; sprinkle over dough. Bake at 400° for 12-15 minutes or until lightly browned. Remove to wire racks. Serve warm.

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.

BLUEBERRY-BUTTERMILK SCONES

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
• Whisk together flours, granulated sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has the texture of coarse meal. Stir in blueberries.
• Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in bowl.
• Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch-thick round. Cut into 12 wedges. Transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire racks to cool.

BUTTERMILK SCONES

Steps:

• In a small bowl, combine the flour, 2 tablespoons sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in the buttermilk, raisins and lemon peel until a soft dough forms. , Turn dough onto a lightly floured surface; knead gently 5-6 times or until no longer sticky. On a lightly greased baking sheet, pat dough into a 5-in. circle about 3/4 in. thick. Score the top, making six wedges. , Combine cinnamon and remaining sugar; sprinkle over the top. Bake at 375° for 23-25 minutes or until golden brown. Remove from pan to a wire rack. Break into wedges. Serve warm.

BUTTERMILK SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter into a food processor and pulse until you can't feel any lumps of butter (or rub in butter with fingers). Pulse in the sugar.
• Gently warm the buttermilk (don't throw away the pot) and vanilla in a microwave or pan. Using your largest bowl, quickly tip in some of the flour mix, followed by some of the buttermilk mix, repeating until everything is in the bowl. Use a knife to quickly mix together to form a dough - don't over-mix it.
• Tip onto a floured surface and lightly bring together with your hands a couple of times. Press out gently to about 4cm thick and stamp out rounds with a 6cm or 7cm cutter. Re-shape trimmings, until all the dough is used. Spread out on a lightly floured baking sheet or two. Add a splash of milk into the buttermilk pot, then use to glaze the top of each scone. Bake for 10-12 mins until golden and well risen.

HOW TO MAKE PERFECT SCONES

Steps:

• Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
• Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
• Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
• Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
• Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

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 DROP SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Stir all-purpose flour, whole wheat flour, oats, sugar, baking powder, salt, and baking soda together in a mixing bowl until all ingredients are evenly dispersed.
• Stir buttermilk, applesauce, and egg together in a separate bowl. Add to flour mixture and stir until dough is sticky. Fold in cranberries and almonds.
• Combine sugar and cinnamon in a bowl for the topping. Drop 1/4 cup-size dollops of batter onto the prepared baking sheet. Sprinkle with cinnamon-sugar mixture.
• Bake in the preheated oven until tops are golden brown, 15 to 18 minutes.

BUTTERMILK SCONES

Steps:

• Preheat the oven to 425 degrees F and line a large lipped baking sheet with parchment paper.
• Put the flour into a bowl with the baking soda, cream of tartar, and sugar. Chop the butter and the vegetable shortening into pieces and drop them into the flour. Rub the fats into the flour - or just mix any old how - and then pour in the buttermilk, working everything together to form a dough.
• Lightly flour your work surface. Pat the dough into a round-edged oblong about 1 3/4 inches thick and cut out 2-inch scones with a biscuit cutter. (Mine are never a uniform height, as I only pat the dough into its shape without worrying whether it's irregular or not.)
• Arrange the scones fairly close together on your lined baking sheet, and brush with beaten egg (to give golden tops) or not as you wish.
• Bake for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel. Remove them to a wire rack to cool, and serve with clotted cream and your favourite jam.
• Make Ahead Note: Scones are best on the day they are made but day-old scones can be revived by warming in oven preheated to 300 degrees F for 5 to 10 minutes.
• Freeze Note: Baked scones can be frozen in airtight containers or resealable bags for up to one month. Thaw for 1 hour at room temperature and warm as above. Unbaked scones can be put on parchment-lined trays and frozen until solid. Transfer to resealable bags and freeze for up to 3 months. Bake direct from frozen, as directed in recipe, but allowing extra 2 to 3 minutes baking time.

BUTTERMILK DROP BISCUITS

Steps:

• Preheat the oven to 450°F.
• In a mixing bowl, add the flour, baking powder, baking soda, sugar, cream of tartar, and salt. Stir the dry ingredients together.
• Make sure you are using cold butter or shortening, and cut into the dry mixture with a pastry blender, fork or knife method. The mixture will have a coarse crumb consistency when you are ready for the next step.
• Pour in the buttermilk, and stir just until everything is blended. Take care not to overmix.
• Drop Biscuit Pan method: If you have a drop biscuit pan, spoon in the dough into each well, filling it pretty full. I used a 7 well cast-iron pan. If you don't have a pan - see the next step.
• Skillet or Griddle method: Mound the dough into about 7 biscuits onto your griddle or in your skillet. (Make sure these are oven-proof!).
• Bake for 15-18 minutes or until golden brown.
• Variations: For parsley biscuits, add 2 tablespoons of chopped fresh parsley. For a garden vegetable biscuit, add 2 tablepoons finely grated carrots, 1 tablespoon of chopped fresh parsley, and 1 tablespoon of finely chopped green onion.

DROP SCONES: SCOTTISH PANCAKES RECIPE

Steps:

• Sift the flour and baking powder into a mixing bowl.
• Add the salt and sugar and stir together.
• Beat an egg and add with about 100ml of the milk, stirring thoroughly to make a thick batter, and adding extra milk to thin the mixture to the consistency that you want. The thicker it is the thicker your drop scones will be.
• Heat a pan (ideally nonstick) to a medium-hot temperature and put in a drop of vegetable oil or coconut oil to lightly grease it. Once you've initially greased the pan you usually shouldn't need to do so again.
• We use a tablespoon to measure out the mixture into the pan at around 3 to 4 pancakes a time, depending on the size. If you want bigger pancakes then use a 1/4 cup, or freehand pour from a jug.
• Once bubbles form on the surface it's time to flip! Leave for another minute or so in the pan to cook through and remove onto a plate and cover with a tea towel to keep them soft.
• If you're using a tablespoon to measure out the pancakes this mixture will make around 20 10-12cm pancakes.

BUTTERMILK DROP SCONES

Steps:

• Set oven to 350 degrees.
• In a bowl, sift together flour, sugar, baking powder, baking soda, salt and cinnamon.
• Cut in cold butter, until mixture has a consistancy of coarse meal.
• Add raisins (or cranberries).
• In another bowl, beat together buttermilk and eggs.
• Stir in liquid ingredients into dry.
• Stir together to form a smooth dough (don't overbeat).
• Drop by heaping tablespoonfuls onto a greased baking sheet.
• Bake 15-20 minutes, or until golden.

CLASSIC BUTTERMILK SCONES

Steps:

• Preheat oven to 400F. Lightly grease baking pan (I use 1 large cookie sheet, you may need to use 2 depending on how big your pan is) and set aside.
• In a large bowl, combine 3 cups flour, 1/3 cup sugar, 1 teaspoon salt, 2 1/2 teaspoons baking powder and 1/2 teaspoon baking soda.
• Add the 3/4 cup butter and cut with a pastry cutter or a fork until the mixture looks coarse (you should see pieces of butter/flour "balls" about the size of chickpeas).
• Make a well in the middle and add 1 cup buttermilk. Mix until just combined. Don't over mix. Now is the time to add chocolate chips or other goodies, if using.
• Transfer the dough to a floured surface and divide into 2 equal parts. Lightly knead each into 3/4 inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out evenly, about 2 inches apart.
• Bake for 12-15 minutes or until lightly browned. Each oven is different and they brown pretty quickly so watch the oven (don't leave!).
• Take out of the oven and serve warm.

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.