Buttermilk And Jam Scones Recipes

EASY BUTTERMILK SCONES

Easy buttermilk scones image

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

Time 35m

Number Of Ingredients 8

Ingredients

2 cups (260g) flour
3 tsp (15g) baking powder
1 tsp (5g) salt
2 tbsp (30g) caster sugar
3 tbsp (45g) butter ((The butter should be chilled but not so hard that you can't rub it into the flour))
¾ cup (185ml) buttermilk
1 large egg
2-3 tbsp heavy/whipping cream

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

BUTTERMILK-AND-JAM SCONES

Buttermilk-and-Jam Scones image

Provided by Molly O'Neill

Time 35m

Yield 12 scones

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
3 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
14 tablespoons unsalted butter, diced and chilled in the freezer 5 to 10 minutes
1 cup buttermilk, plus more if necessary
1 tablespoon lemon zest
1/4 cup high quality raspberry jam

Steps:

Preheat the oven to 425 degrees and position a rack in the top third of the oven. Melt the two tablespoons of butter and set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Using a pastry cutter or a fork, cut the well-chilled butter into the dry ingredients, working quickly, until the dough resembles coarse cornmeal.
Add the buttermilk and the lemon zest and, using a fork, combine the ingredients. Work quickly, stirring as little as possible, until a soft, shaggy dough forms. Add more buttermilk, a tablespoon at a time, if the dough is too dry.
Gather the dough into a ball and turn it out onto a lightly floured surface. Pat or roll it into a fat circle about 7 inches across.
Spread the jam over half the dough, fold the unjammed half over the jammed half and roll the dough into a circle that is about 1/2-inch thick and 12 inches wide. Use a sharp knife to cut the circle into 12 wedge-shaped scones.
Place the scones an inch apart on 1 or more ungreased baking sheets. Brush the top of each with the melted butter and bake 12 to 15 minutes. Cool on a wire rack.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 196 milligrams, Sugar 10 grams, TransFat 1 gram

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