BUTTERMILK SCONES
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 12 scones
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment. Whisk the flour, granulated sugar, baking powder, baking soda, dry buttermilk and salt in a medium bowl. Add the rosemary and/or chocolate chips. In a small bowl, whisk the melted butter, vanilla and 1 cup cream. Stir the wet ingredients into the dry ingredients until just combined. Turn the dough out onto a floured surface and knead until smooth, about 1 minute.
- Divide the dough into 2 balls; roll out each ball into a 1/2-to-3/4-inch-thick disk. Brush the tops of the disks with the remaining 2 tablespoons cream, then sprinkle with the coarse sugar. Cut each disk into 6 wedges. Transfer to the prepared baking sheet and bake until golden brown, 12 to 16 minutes. Transfer to a rack to cool.
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
CHEF JOHN'S SCONES
This recipe is very slightly adapted from one by someone called Friendlyfood on Allrecipes, who claims it was adapted from a version made at the Savoy Hotel in London. I have to say, I am very impressed. It was light, tender, moist and very delicious.
Provided by Chef John
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk flour, white sugar, baking powder, and salt in a mixing bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs.
- Stir together 1/2 cup milk, sour cream, and currants in a small bowl; stir into flour mixture with a fork until just moistened and holding together.
- Transfer dough to a lightly floured surface and pat into rectangle.
- Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, flatten back into a rectangle, and repeat. Cut into eight pieces and place each scone on a silicone baking mat.
- Whisk egg and 1 tablespoon milk together in a small bowl; brush mixture on top of each scone.
- Bake scones in the preheated oven until risen and golden brown, about 15 minutes. Remove and transfer to cooling rack.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 33.4 g, Cholesterol 44.1 mg, Fat 9.9 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 5.9 g, Sodium 300.7 mg, Sugar 11.2 g
THE BEST SCONES
The extra-rich taste of our cream scones comes from using milk powder in addition to the standard ingredients butter and cream. A light touch when combining the dough ensures a tender crumb.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 scones
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
- Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.
BUTTERMILK SCONES
This basic scone recipe can be adapted by adding chopped dried fruit or grated cheese.
Provided by BEVCHRIS
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 255.6 calories, Carbohydrate 38.6 g, Cholesterol 21.9 mg, Fat 8.5 g, Fiber 1.3 g, Protein 6.2 g, SaturatedFat 5.1 g, Sodium 534 mg, Sugar 2 g
BUTTERMILK SCONES
Make and share this Buttermilk Scones recipe from Food.com.
Provided by ratherbeswimmin
Categories Scones
Time 1h15m
Yield 12 scones
Number Of Ingredients 12
Steps:
- Note: Zante currants are aka "dried currants"; if you decide to make the scones with fresh berries, instead, (raspberries, blueberries, or strawberries), start with about ½ pint berries; hull and coarsely chop the strawberries, but leave raspberries and blueberries whole; freeze the whole berries or berry pieces in a single layer on a small baking sheet, and then add them to the dough after you add the buttermilk; be careful not to mash the berries into the dough, or you will color it with their juice.
- Preheat oven to 400°; butter a baking sheet.
- Make the dough: in a small bowl, combine the currants with warm water to cover; set aside for about 10 minutes until the currants are plumped; drain well.
- Sift the flour, baking powder, and baking soda in a big mixing bowl or into a large bowl of a stand mixer fitted with the paddle attachment.
- Add the sugar and salt; and stir to mix with a wooden spoon.
- Cut the butter into ½-inch cubes and scatter the cubes over the dry ingredients. If you are mixing by hand, use a pastry blender to cut the butter into the dry ingredients; if you are using the mixer, pulse on and off so that you don't break down the butter too much.
- You want to end up with a coarse mixture with pea-size lumps of butter visible.
- Add the buttermilk all at once along with the lemon zest and currants; mix gently with a wooden spoon by hand or on low speed if using a mixer.
- Continue to mix just until you have a dough that holds together; if the mixture seems dry, add a little more buttermilk; you still want to see some of the butter pieces at this point.
- Dust your work surface with flour, and turn the dough out onto it.
- Using your hands, pat the dough into a rectangle about 18 inches long, 5 inches wide, and 1 ½ inches thick.
- Brush the top with melted butter and sprinkle with sugar.
- Using a chef's knife, cut the dough into 12 triangles; transfer the triangles to the prepared baking sheet.
- Bake for 24-35 minutes, until the tops are lightly browned.
- Remove from oven and serve immediately.
Nutrition Facts : Calories 420.3, Fat 20, SaturatedFat 12.4, Cholesterol 52.1, Sodium 448.2, Carbohydrate 54.5, Fiber 2, Sugar 16, Protein 6.7
BUTTERMILK SCONES
I got the recipe for this in Julian, California when my boyfriend and I went to Julian Tea and Cottage Arts for lunch. They serve these delicious scones with whipped cream and raspberry preserves. The recipe is quite heavy on the butter but it makes for very tender and moist scones. I did not have a food processor so I just ground the butter into the flour using an egg whisk, which worked out fine. You may need more flour than what is listed, I did. Rather than rolling them out I simply dropped them by hand onto greased baking sheets. Enjoy.
Provided by Changling
Categories Scones
Time 40m
Yield 20-24 scones, 24 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor, combine dry ingredients and pulse a few times.
- Add pieces of butter a few at a time and pulse until combined.
- Put in a mixing bowl and chill for ten minutes in refrigerator.
- Preheat oven to 400 degrees.
- Add buttermilk, mixing until ingredients are moistened.
- Immediately pour onto floured surface and knead twelve times.
- Roll into a 1" thickness and cut with a 2" biscuit cutter.
- Place on greased cookie sheet, close but not touching. Brush with buttermilk.
- Bake for twenty minutes or until golden brown. Serve hot. May be frozen and reheated.
Nutrition Facts : Calories 134.4, Fat 8, SaturatedFat 5, Cholesterol 20.9, Sodium 187.9, Carbohydrate 13.7, Fiber 0.4, Sugar 1.6, Protein 2.2
BUTTERMILK SCONES (BISCUITS)
From Australian Super Food Ideas. We found these to be easy to make and served with diet jam (no sugar) and a dollop of cream.
Provided by ImPat
Categories Scones
Time 25m
Yield 16 scones/biscuits, 16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 220 degree C (200 C for fan forced oven).
- Grease and flour a 8cm deep, 19cm (base) square cake tin.
- Place flour, sugar and salt in a large bowl.
- Add butter and using fingertips rub butter in flour mix until mix resembles fine breadcrumbs (or give it a quick buzz in the food processor and then transfer mix to a bowl).
- Make a well in the centre and add buttermilk and using a flat bladed knife, stir until dough almost comes together.
- Place on a lightly floured surface and knead gently until dough comes together.
- Press out to a 3cm thick round.
- Dip a 5cm round cutter into flour to prevent dough sticking and cut out scones (biscuits).
- Gently press leftover dough pieces together and repeat cutting out more scones - should make a total of 16 scones.
- Place scones, touching into prepared tin.
- Bake for 15 to 17 minutes or until light golden and hollow when tapped on top.
- Serve with jam and cream or honey (or golden syrup) and cream .
Nutrition Facts : Calories 138.8, Fat 3.5, SaturatedFat 2.1, Cholesterol 8.9, Sodium 416.2, Carbohydrate 23, Fiber 0.7, Sugar 2.7, Protein 3.5
MEAN CHEF'S BUTTERMILK SCONES
I adopted this recipe after the original poster, Mean Chef (IHHDRO), departed the site. He posted the recipe on Aug 19, 2002.
Provided by newspapergal
Categories Scones
Time 30m
Yield 16 scones
Number Of Ingredients 10
Steps:
- Put dry ingredients in food processor, pulse to mix.
- Add butter, pulse until butter is in pieces about the size of a hazelnut.
- Dump into bowl.
- Pour in buttermilk and mix with a fork until a shaggy mass forms.
- Form into a disk about 1 1/2 inches high, cut disk in half and in half again.
- Cut each of the 4 pieces either into thirds to get 12 or in half again to get 8.
- Place on parchment lined sheet pan and freeze for 20 minutes Remove from freezer, brush tops with egg yolk/cream mixture sprinkle with sugar.
- Bake for about 12 minutes at 400.
Nutrition Facts : Calories 184.2, Fat 9, SaturatedFat 5.6, Cholesterol 23.5, Sodium 259.1, Carbohydrate 23, Fiber 0.6, Sugar 5, Protein 3
BUTTERMILK SCONES
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
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
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.
EASY BUTTERMILK SCONES
Buttermilk scones are light and flaky and so easy to make. They are the perfect tea time treat served with thick cream and jam.
Provided by Alida Ryder
Categories Baked goods Tea time
Time 35m
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 180ºC/350ºF and line a baking sheet with baking/parchment paper.
- Combine all the dry ingredients in a mixing bowl. Rub the butter into the flour until the mixture resembles bread crumbs/almond flour.
- Whisk the egg into the buttermilk and pour into the dry ingredients. Mix with a fork until the mixture just comes together then tip out onto a floured surface.
- Lightly bring the dough together into a disc approximately 3-5cm/1-2 inches high. Using a round cutter, cut scones out of the dough and place onto the prepared baking sheet. Press the dough together and continue cutting until all the dough has been used.
- Brush the top of the scones with heavy/whipping cream and place in the oven to bake for 15-20 mins until golden brown and cooked through.
- Remove from the oven and allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 168 kcal, Carbohydrate 26 g, Protein 5 g, Fat 4 g, Cholesterol 15 mg, Sodium 175 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
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