Scone Easy Buttermilk Biscuits Recipe 465 Food

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 BISCUITS

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment.
• Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
• Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

EASY BUTTERMILK SCONES

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.

BUTTERMILK SCONES (BISCUITS)

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 .

EASY BUTTERMILK SCONES

Steps:

• Preheat oven to 425 degrees F.
• Grease baking sheet.
• Melt butter and let cool slightly.
• Place flour in a bowl.
• Stir in melted butter and stir well.
• Add all the rest of the dry ingredients.
• Mix well.
• Add egg to buttermilk and mix well.
• Add buttermilk/egg all at once and stir.
• Dough should be slightly sticky.
• Drop by spoonful unto baking sheet.
• Brush with egg white and sprinkle with sugar.
• Bake at 425 for 10-12 minutes.

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

Steps:

• 1. Prehead oven to 220 degrees celsius. Line a flat baking tray with baking paper.
• 2. Combine flour, sugar and butter in a large bowl. Using fingertips, rub butter into flour mixture until mix resembles fine breadcrumbs. Alternatively, place in a food processor and process using the pulse function. Transfer to a mixing bowl.
• 3. Make a well in the centre. Add buttermilk, stirring with a flat-bladed butter knife until dough almost comes together. Turn onto a lightly floured surface.
• 4. Knead gently (no more than 5 times) to bring dough together. Roll out until 2cm thick.
• 5. Dip a 5cm round cutter into flour to prevent dough sticking.Cut out as many scones as possible (about 9). Gently press remaining dough together.
• 6. Roll out until 2.5cm thick (scones cut from 2nd and 3rd batches won't rise as high as those from the first batch, so start with thicker dough). Cut out as many scones as possible.
• 7. Place scones 1cm apart on prepared tray. Bake for 15-17 minutes or until light golden and hollow when tapped on top.
• 8. Serve hot with jam and cream.

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.

SCONES / TEA BISCUITS (CANADIAN LIVING)

Steps:

• Line rimless baking sheet with parchment paper or silicone mat; or dust lightly with flour. Set aside.
• In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Pour buttermilk over top and stir with fork to form soft, slightly sticky ragged dough.
• Turn dough out onto lightly floured surface. With lightly floured hands, knead gently 10 times to smooth dough, adding a sprinkle more flour to the work surface if needed. Gently pat or roll out into generous ½-inch thick round. Using 2-inch cutter, cut out rounds. Place on prepared baking sheet. Gather up scraps and repat dough; cut out more rounds, pressing any remaining scraps into a final scone (the bakers's scone).
• Brush tops of scones with egg. Bake in centre of 425°F oven until golden, about 15 minutes. Let cool on pan on rack for 5 minutes. Transfer to racks to finish cooling.
• Tip: Before cutting out scones, dip cutter into flour, repeating the dipping between cuts so cutter doesn't stick. Always cut out scones, or any cookie, with as little space as possible between rounds as possible. You can reroll the scraps, but at every rerolling the results are tougher. So get as many rounds as you can out of the first roll.

SCONE - EASY BUTTERMILK BISCUITS RECIPE - (4.6/5)

Steps:

• Preheat oven to 400 degrees. Line a sheet pan with parchment paper. In a medium bowl mix together the flour, baking powder, baking soda, and salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal. Add the buttermilk and stir until the dough comes together in a ball. On a lightly floured surface, gather the dough into a bowl and knead gently 6 times. Pat dough to about 1/2 inch thick. Cut dough into three inch rounds with a lightly floured cutter. Place on the prepared baking sheet about 2 inches apart. Brush with buttermilk. Bake until golden brown, about 15-20 minutes. Transfer to a wire rack to cool. Store leftovers in an airtight container at room temperature for up to 3 days.