Grandmas Buttermilk Scones Food

GRANDMA JOHNSON'S SCONES

Steps:

• In a small bowl, blend the sour cream and baking soda, and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
• In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
• Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
• Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

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.

CREAMY BUTTERMILK SCONES

Steps:

• Beat together the buttermilk, egg and sugar.
• Mix 3 cups flour together with the baking powder, soda and salt.
• Add about 2/3 of the flour mixture to the buttermilk and stir well.
• Gradually add the melted butter, incorporating it thoroughly into the mixture.
• Stir in the remaining flour mixture and the currants.
• A little more flour may be necessary to form a stiff dough.
• Turn the dough out on a lightly floured surface and knead for several minutes.
• Separate it into 3 equal parts.
• Shape each part into a thick circle about 4-5 inches across.
• Cut the circles into quarters with a sharp knife, and arrange the scones on a buttered cookie sheet (I use a baking stone).
• Bake in preheated 400 degree oven for 20-25 minutes or until lightly browned. (watch them so they don't dry out!).
• Serve warm, or cold if you can wait that long.

GRANDMA'S BUTTERMILK SCONES

Steps:

• Sift together first 4 ingredients in a large bowl.
• Mix melted butter and enough buttermilk in a measuring cup to make 2 cups of liquid, dissolve baking soda in the liquid.
• Slowly work the liquid into the dry ingredients until a nice dough forms (you may not need all the milk so do this in stages). The dough should be easily handled and not sticky.
• Divide dough in half and shape into a round ball.
• On a lightly floured surface, roll out to 1/2" thick round and cut into pie shaped wedges (a pizza cutter works good for this).
• Fry in a dry electric pan at 350°F (no butter/pam/oil please) until a nice golden brown.
• Flip and brown other side.
• Serve warm. (Can be reheated in a toaster).
• Alternatively, you can roll the doll out and use a glass to cut rounds. Grandma did that sometimes too (while I snuck behind and stole the scraps before she could roll them out again lol).

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.

GRANDMA'S SCONES

Steps:

• In a small bowl, blend the sour cream and baking soda, and set aside.
• Preheat oven to 350 degrees F.
• Lightly grease a large baking sheet.
• In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt.
• Cut in the butterl.
• Stir the sour cream mixture and egg into the flour mixture until just moistened.
• Mix in the dried fruit.
• Turn dough out onto a lightly floured surface, and knead briefly.
• Roll or pat dough into a 3/4 inch thick round.
• Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
• Baking 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

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.

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.

BUTTERMILK & SULTANA SCONES

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.