RAISIN SCONES
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
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
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
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
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
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.
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
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-AND-JAM SCONES
Provided by Molly O'Neill
Time 35m
Yield 12 scones
Number Of Ingredients 10
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
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
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
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.
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
More about "buttermilkraisinscones recipes"
RAISIN BUTTERMILK SCONES | RECIPE - KELLOGG'S
From kelloggs.ca
BUTTERMILK SCONES | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
EASY VANILLA BUTTERMILK SCONES - TRADITIONAL HOME BAKING
From traditionalhomebaking.com
BUTTERMILK SCONES | BAKING MAD
From bakingmad.com
RAISIN SCONES - ENGLISH SCONES - BAKING SENSE®
From baking-sense.com
BUTTERMILKRAISINSCONES RECIPES - FOOD NEWS
From foodnewsnews.com
FLUFFY BUTTERMILK SCONES - THIS LIGHT AIRY, EASY TO MAKE RECIPE
From lizzielikes.com
CLASSIC BUTTERMILK SCONES - LIV FOR CAKE
From livforcake.com
BUTTERMILK SCONES | RECIPE POCKET
From recipepocket.com
EASY BUTTERMILK SCONES - SIMPLY DELICIOUS
From simply-delicious-food.com
OUR FINEST BUTTERMILK SCONES | CANADIAN LIVING
From canadianliving.com
SULTANA-BUTTERMILK SCONES - TEATIME MAGAZINE
From teatimemagazine.com
BUTTERMILK RAISIN SCONES RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
FRUIT SCONES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BUTTERMILK RAISIN SCONES – MOLLY DOES ADULTING
From mollydoesadulting.com
BUTTERMILK CINNAMON SCONES - TINY RED KITCHEN
From tinyredkitchen.com
10 BEST IRISH BUTTERMILK SCONES RECIPES | YUMMLY
From yummly.com
10 IRRESISTIBLE BUTTERMILK SCONES TO BAKE THIS WEEKEND
From allrecipes.com
PERFECT BUTTERMILK SCONES | GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
BUTTERMILK SCONES | CANADIAN LIVING
From canadianliving.com
HOW TO MAKE BUTTERMILK SCONES - WILD WILD WHISK
From wildwildwhisk.com
CLASSIC BUTTERMILK SCONES - EASY, DELICIOUS, DONE IN 15 MINUTES
From theunlikelybaker.com
LEMON BUTTERMILK SCONES WITH LEMON GLAZE - BLUEPRINT NUTRITION
From blueprintnutrition.ca
RAISIN BUTTERMILK SCONES | ALL-BRAN*
From allbran.ca
BUTTERMILK CHEESE SCONES - CHEF NOT REQUIRED...
From chefnotrequired.com
BUTTERMILK SCONES INA GARTEN - CHEFS & RECIPES
From chefsandrecipes.com
LEMON BUTTERMILK SCONES WITH LEMON GLAZE - JO COOKS
From jocooks.com
FLUFFY BUTTERMILK RAISIN SCONES - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
BUTTERMILK SCONES | THE SPLENDID TABLE
From splendidtable.org
CLASSIC BUTTERY SCONES! - JANE'S PATISSERIE
From janespatisserie.com
HOMEMADE BUTTERMILK SCONES - TALES FROM THE KITCHEN SHED
From talesfromthekitchenshed.com
RECIPE: BUTTERMILK SCONES WITH BC BLUEBERRIES | GLOBALNEWS.CA
From globalnews.ca
CLASSIC BUTTERMILK SCONES - BROWN SUGAR FOOD BLOG
From bsugarmama.com
BUTTERMILK SCONES – MILDLY MEANDERING
From mildlymeandering.com
BUTTERMILK RAISIN SCONES RECIPE - EASY BREAKFAST IN UNDER 30 MINUTES
From honestandtruly.com
AMAZING CINNAMON CHIP SCONES {BEST BASIC SCONE RECIPE}
From melskitchencafe.com
BEST BUTTERMILK SCONES RECIPE - HOW TO MAKE BLUEBERRY ... - DELISH
From delish.com
BUTTERMILK SCONES - LIGHT AND FLUFFY 'ANYTIME' SNACK
From thesouthafrican.com
TRADITIONAL ENGLISH BUTTERMILK SCONES WITH CURRANTS
From entertainingdiva.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love