Buttermilk Sultana Scones Food

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BUTTERMILK & SULTANA SCONES



Buttermilk & sultana scones image

A classic teatime treat goes gluten-free- serve with butter, jam, fresh fruit, clotted cream or a combination of your choice

Provided by Sara Buenfeld

Categories     Afternoon tea

Time 32m

Yield Makes 8

Number Of Ingredients 9

450g gluten-free self-raising flour blend, plus extra for sprinkling
1 tbsp gluten-free baking powder
2 tsp xanthan gum
85g golden caster sugar , plus extra for sprinkling
100g butter , diced
50g sultana , plumped up in boiling water for 10 mins, then drained
284ml pot buttermilk
100ml milk , plus extra for brushing
butter and jam, or clotted cream and strawberries (optional), to serve

Steps:

  • Heat oven to 220C/200C fan/gas 7 and lightly flour a large baking sheet. Tip the flour into a large bowl and stir in the baking powder, xanthan gum, sugar and ½ tsp salt.
  • Rub the butter into the flour mixture with your fingertips until it is completely incorporated, then add the sultanas. Stir the buttermilk and milk together, then pour into the flour mixture. Stir in with the blade of a knife to make a soft dough.
  • Tip onto a lightly floured work surface and pat out with your hands until about 4cm thick. Don't knead the mixture as this will make a heavy scone, and if the mixture seems a little too wet, leave for a few mins, as gluten-free flour requires more liquid than wheat flour. Stamp out rounds using a 7cm floured cutter, then place the scones on the baking tray, spaced apart. You will need to lightly squash the dough trimmings together to give you 8-9 scones in total. Brush the tops of the scones with milk, sprinkle with sugar and bake for 10-12 mins until pale golden. Serve with butter and jam, or push the boat out with clotted cream and strawberries, too. Best eaten on the day they are made.

Nutrition Facts : Calories 370 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium

BUTTERMILK SCONES



Buttermilk Scones image

Provided by Food Network

Categories     side-dish

Yield 16 scones

Number Of Ingredients 9

3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter
1 cup buttermilk
1/2 cup currants (optional)
1 tablespoon heavy cream, for brushing

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.

BANANA SCONES



Banana Scones image

Make and share this Banana Scones recipe from Food.com.

Provided by swirlycinnacakes

Categories     Scones

Time 32m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1 1/2 tablespoons brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
3 tablespoons butter, cold
4 tablespoons 2% low-fat milk (or light cream)
1/2 teaspoon vanilla extract
1/3 cup banana, diced (approx. half a medium banana)

Steps:

  • Preheat oven to 400°F Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together flour, sugar, baking powder, salt and ginger. Cut butter into a few chunks and rub it into the flour mixture with your fingertips.
  • Mix milk and vanilla in a small glass. Pour about 4 tablespoons into the flour mixture and stir until the mixture starts to come together. Add the banana chunks and continue to stir, adding more milk if necessary, until dough comes together.
  • Pat dough into a disk about 1 inch thick. Cut into four sections with a knife and place each on baking sheet.
  • Bake at 400F for 17-20 minutes, until light gold.
  • Cool on wire rack or eat warm. These scones are best the day they are made.

BUTTERMILK SCONES



Buttermilk Scones image

This basic scone recipe is incredibly simple and incredibly tasty! Use any kind of dired fruit you like (I'm partial to cherries and mango, myself, but I've never met a fruit scone I didn't like!) If you don't have buttermilk, just use 1 T. vinegar plus enough milk or soymilk to measure 1 cup (try a fruit infused vinegar for variety!).

Provided by velorutionista

Categories     Scones

Time 25m

Yield 1 scone, 8 serving(s)

Number Of Ingredients 11

2 cups wheat flour (white flour would also work)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons butter, chilled (stick it in the freezer while you're whipping everything else up)
1/2 cup buttermilk (or milk and vinegar substituion above)
1 egg
1 1/2 teaspoons vanilla or 1 1/2 teaspoons almond extract
2/3 cup dried fruit (chopped into bite-sized pieces as needed)
buttermilk, for brushing
sugar, for dusting

Steps:

  • Combine flour, baking powder, soda, and salt in a medium bowl; gently whisk together till well combined.
  • Cut in butter with two knives till mixture resembles small floury peas. Stir in dried fruit till it's well coated with flour (this prevent clumps of fruit from forming in the scone).
  • Combine buttermilk, egg, and vanilla; whisk till well blended. Stir into dry ingredients, stirring gently till soft dough forms.
  • Turn dough out onto parchment lined baking sheet and form into a 8-inch round. (May also form into individual scones if you like).
  • Brush top of scone with a little milk and sprinkle lightly with granulated sugar. (If you sprinkle heavily, a sugary crust will form).
  • Bake scone at 375 deg. F. for 12-15 minutes, till scone tests done. Let cool a couple minutes before serving.

Nutrition Facts : Calories 264.9, Fat 12.9, SaturatedFat 7.7, Cholesterol 57.6, Sodium 330.8, Carbohydrate 34.3, Fiber 5, Sugar 1, Protein 6

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