Buttermilk Cheese Shallots Potato Scones Recipes

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.

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 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.

TWICE-PEPPERED BACON AND BUTTERMILK SCONES WITH GOUDA

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray, or grease with shortening. In large bowl, mix flour, baking powder, black pepper, salt and red pepper. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Stir in cheese, bacon and shallot.
• In small bowl, beat buttermilk and egg with fork or whisk. Reserve 1 tablespoon of the buttermilk mixture. Stir remaining buttermilk mixture into crumb mixture; mix with floured hands until dough forms a ball. For tender scones, handle dough as little as possible.
• Place dough on lightly floured surface. Pat dough into 8-inch round; cut into 8 wedges. Place wedges 2 inches apart on cookie sheet. Brush with reserved buttermilk mixture.
• Bake 15 to 18 minutes or until golden brown. Serve warm.

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 SMASHED POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes., Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency. Serve with toppings as desired.

BUTTERMILK, CHEESE, SHALLOTS & POTATO SCONES

Steps:

• In a small frying pan, melt butter and add shallots, cook on medium low heat until, soft and tender. Remove from pan, cool and set aside until needed.
• Preheat oven to 425 degrees F.
• In a large bowl stir together flour, baking powder, baking soda, sugar and salt.
• Cut in the shortening until it resembles fine bread crumbs, then stir in the cheese, cooled shallots and the mashed potatoes.
• Beat the egg and buttermilk together and pour into the flour, cheese and potato mixture all at once, stirring lightly until you have a soft sticky dough.
• Add the dough to a lightly floured surface and pat into a large circle about 3/4 to an inch thick. I use a water glass to cut out the dough.
• Place the scones on an ungreased cookie sheet and bake in a 425 degree oven for 10 - 12 minutes, until golden brown.

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.

BUTTERMILK MASHED POTATOES WITH CARAMELIZED SHALLOTS

Steps:

• Cover potatoes with salted cold water by 1 inch in a saucepan and simmer until tender, about 20 minutes.
• While potatoes are simmering, cook shallots in butter in a small nonstick skillet over moderately high heat, stirring frequently, until softened and deep golden, about 8 minutes.
• Drain potatoes, return to pot, and coarsely mash with a potato masher. Stir shallots into potatoes with buttermilk and salt and pepper to taste.

POTATO SCONES (SCOTLAND)

Steps:

• In a small bowl, whisk together flour and salt.
• Put the mashed potatoes in a larger bowl.
• Knead together enough flour and milk INTO the potatoes to make a stiff dough. The amount of flour will depend on the variety of potato used.
• On a floured surface, roll out the dough into a very thin sheet.
• Cut into rounds with a biscuit cutter; prick each round with a fork.
• Bake on a hot greased griddle 2 or 3 minutes.
• Turn and cook for another 2 minutes.
• Serve hot with a pat of butter.