BUTTERMILK & SULTANA SCONES
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
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
SULTANA SCONES
An easy fruit scone recipe for a classic British afternoon tea. These scones also make a fantastic addition to a picnic or packed lunch.
Provided by BBC Food
Categories Cakes and baking
Yield Makes 8-12 scones
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray.
- Mix together the flour and salt and rub in the butter.
- Stir in the sultanas, sugar and then the milk to form a soft dough.
- Turn onto a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
- Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.
- Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.
BUTTERMILK SCONES
Afternoon tea just wouldn't be the same without warm scones straight from the oven
Provided by Good Food team
Categories Afternoon tea, Treat
Time 30m
Yield Makes 10 -12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 229 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
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.
BASIC BUTTERMILK SCONES
These savoury scones are perfect with potted fish. Make early in the day then warm before serving, for the best results
Provided by Mary Cadogan
Categories Brunch, Buffet, Lunch, Side dish
Time 40m
Yield Makes 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 118 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.56 milligram of sodium
More about "buttermilk sultana scones recipe uk food"
MARY BERRY SPECIAL PART II: BUTTERMILK AND SULTANA SCONES
From dailymail.co.uk
Estimated Reading Time 14 mins
FLUFFY SULTANA SCONES · CHEF NOT REQUIRED...
From chefnotrequired.com
BUTTERMILK SCONES - SCONE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 8Total Time 27 minsEstimated Reading Time 1 minPublished Feb 19, 2000
- Put the flour, baking powder and a pinch of salt in a large bowl and mix together. Add the butter and rub in until the mixture resembles fine breadcrumbs.
- Add the sugar and buttermilk and use a knife to mix everything together quickly. Knead lightly on a floured board and shape into a round.
- Roll out the dough to about 2.5cm (1in) thickness. Put 25g (1oz) flour in a small bowl and dip in a 6.5cm (2½ in) plain cutter. Stamp out a round and repeat this process, stamping out rounds until all the dough is used up.
- Put rounds on two greased baking sheets, brush tops with milk and bake for 12-15min or until golden and risen.
- To make the vanilla mascarpone, put the mascarpone in a bowl and beat with a wooden spoon to soften. Cut the vanilla pod in half, split open and use the end of a teaspoon to scrape out the seeds.
- Cool scones on a wire rack and serve with vanilla mascarpone and blueberry jam. Best eaten on day of making. Try more scones recipes: Plain scones. Apple and cherry scones.
FLUFFY BUTTERMILK SULTANA SCONES – FOOD MADE WITH LOVE
From foodmadewithlove.net
Estimated Reading Time 4 mins
SULTANA SCONES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CLASSIC BUTTERY SCONES! - JANE'S PATISSERIE
From janespatisserie.com
BUTTERMILK SCONES | THE LYTTON AT CHALFONT DENE
From lyttonrestaurant.co.uk
SULTANA-BUTTERMILK SCONES - TEATIME MAGAZINE
From teatimemagazine.com
BUTTERMILK & SULTANA SCONES RECIPE
From recipecialist.com
PERFECT BUTTERMILK SCONES | GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
LEMON SULTANA BUTTERMILK SCONES - FEASTING IS FUN
From feastingisfun.com
SULTANA SCONES RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
SULTANA SCONES - GREAT BRITISH RECIPES
From greatbritishrecipes.com
RICH FRUIT BUTTERMILK SCONES RECIPE - BBC FOOD
From bbc.co.uk
SULTANA SCONES - EASY SCONE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love