Buttermilkraisinscones Recipes

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BUTTERMILK SCONES



Buttermilk Scones image

I was happy to discover this recipe. The small quantity is just what I was looking for in my quest for recipes for two. Happily, there can be a few left over for a snack later. The nice flavor of these scones makes them a favorite. -Ruth LeBlanc, Nashua, New Hampshire

Provided by Taste of Home

Time 40m

Yield 6 scones.

Number Of Ingredients 9

1 cup all-purpose flour
2 tablespoons plus 1/2 teaspoon sugar, divided
1 teaspoon baking powder
2/3 teaspoon baking soda
1/4 cup cold butter
1/3 cup buttermilk
3 tablespoons raisins or dried currants
1/4 teaspoon grated lemon or orange peel
1/8 teaspoon ground cinnamon

Steps:

  • In a small bowl, combine the flour, 2 tablespoons sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in the buttermilk, raisins and lemon peel until a soft dough forms. , Turn dough onto a lightly floured surface; knead gently 5-6 times or until no longer sticky. On a lightly greased baking sheet, pat dough into a 5-in. circle about 3/4 in. thick. Score the top, making six wedges. , Combine cinnamon and remaining sugar; sprinkle over the top. Bake at 375° for 23-25 minutes or until golden brown. Remove from pan to a wire rack. Break into wedges. Serve warm.

Nutrition Facts : Calories 179 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 299mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.

RAISIN SCONES



Raisin Scones image

Provided by Ina Garten

Categories     dessert

Time 40m

Yield 14 to16 scones

Number Of Ingredients 9

4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
3/4 pound cold unsalted butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
3/4 cup raisins
1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky.
  • Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper.
  • Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.

BUTTERMILK SCONES



Buttermilk Scones image

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

3 cups all-purpose flour
2 tablespoons baking powder
¼ teaspoon salt
⅓ cup butter, melted
1 ¼ cups buttermilk

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

RAISIN SCONES



Raisin Scones image

Several years ago, my parents went to Scotland, where Mom was born. Mom asked Dad to re-create the scones they had on the trip. Mom agrees eating these is like being back in Scotland!-Art Winter, Trumbull, Connecticut

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1 cup raisins
3/4 cup buttermilk
1 egg white
Additional sugar

Steps:

  • In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.

Nutrition Facts :

BUTTERMILK RAISIN SCONES



Buttermilk Raisin Scones image

Make and share this Buttermilk Raisin Scones recipe from Food.com.

Provided by evelynathens

Categories     Scones

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
2/3 cup buttermilk
2 large eggs
1 1/2 teaspoons vanilla extract
4 tablespoons golden raisins, plumped in hot water for 15 minutes, drained, patted dry

Steps:

  • Preheat oven to 330 degrees F.
  • Grease large cookie sheet.
  • Mix first 5 ingredients in large bowl.
  • Add butter and rub with fingertips until mixture resembles fine meal.
  • Whisk buttermilk, eggs and vanilla in medium bowl to blend.
  • Gradually add to flour mixture along with raisins and stir until moist clumps form.
  • Turn dough out onto lightly-floured surface.
  • Knead 4 times to blend.
  • Transfer to prepared cookie sheet and press into 8 inch round.
  • Using small, sharp knife, score dough into 8 wedges.
  • Bake until golden-brown and tester comes out clean, about 25 minutes.
  • Cool slightly.
  • Re-cut.

Nutrition Facts : Calories 266.8, Fat 10.3, SaturatedFat 6, Cholesterol 70.2, Sodium 336.1, Carbohydrate 37.7, Fiber 1.1, Sugar 12.6, Protein 5.7

BEST BUTTERMILK RAISIN SCONES



Best Buttermilk Raisin Scones image

Make and share this Best Buttermilk Raisin Scones recipe from Food.com.

Provided by Raspberry Cordial

Categories     Scones

Time 23m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups flour
1/2 teaspoon baking soda
1 tablespoon baking powder, heaping
1/2 cup white sugar
1/4 teaspoon salt
1/2 cup margarine or 1/2 cup butter
3/4 cup buttermilk
1/2 cup raisins

Steps:

  • Preheat oven to 400°F.
  • In large bowl mix together flour, baking soda, baking powder, sugar and salt.
  • Cut in margarine with pastry cutter till crumbly.
  • Add buttermilk and raisins and mix. Batter should be stiff but not dry.
  • Drop by large rounded spoonfuls onto cookie sheet lined with parchment paper. Sprinkle tops of scones with sugar.
  • Bake 15 minutes till golden brown.
  • Serve with strawberry jam and devonshire cream.
  • Recipe may be doubled.

HOMEMADE BUTTERMILK



Homemade Buttermilk image

When you need a buttermilk substitute for a recipe, you can make your own. I use this when making my Irish soda bread.

Provided by noubeh

Categories     100+ Everyday Cooking Recipes

Time 10m

Yield 1

Number Of Ingredients 2

1 cup milk
1 tablespoon lemon juice

Steps:

  • Pour milk into a bowl; add lemon juice and stir to combine. Let sit for 5 minutes. Use immediately.

Nutrition Facts : Calories 123.3 calories, Carbohydrate 11.9 g, Cholesterol 19.5 mg, Fat 4.8 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 100.1 mg, Sugar 11.5 g

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Top Asked Questions

What's the best way to make buttermilk Raisin scones?
In large bowl mix together flour, baking soda, baking powder, sugar and salt. Cut in margarine with pastry cutter till crumbly. Add buttermilk and raisins and mix. Batter should be stiff but not dry. Drop by large rounded spoonfuls onto cookie sheet lined with parchment paper. Sprinkle tops of scones with sugar. Bake 15 minutes till golden brown.
What can you do with buttermilk in a recipe?
But boy, is it great for baking and cooking. Thanks to its acidity, buttermilk in recipes has a glorious ability to tenderize both baked goods and meat. And that acidity also activates baking soda in recipes, helping baked goods rise. It’s a magical, butter-yellow elixir.
Can you make buttermilk out of fermented cream?
Making fermented buttermilk is so EASY that it is a great alternative to homemade yogurt and milk kefir. There are two basic types of buttermilk: Leftover from churning butter: Cultured butter and buttermilk can be made from cream that has been fermented prior to churning.
How to make buttermilk with lemon juice and vinegar?
Pour the milk into a liquid measuring cup. For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes. Ready to Use! The acid will curdle the milk slightly. It should look like this. Use the thickened milk — curds and all — just as you would buttermilk in your recipe.

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