Mean Chefs Buttermilk Scones Recipes

MEAN CHEF'S BUTTERMILK SCONES

Steps:

• Put dry ingredients in food processor, pulse to mix.
• Add butter, pulse until butter is in pieces about the size of a hazelnut.
• Dump into bowl.
• Pour in buttermilk and mix with a fork until a shaggy mass forms.
• Form into a disk about 1 1/2 inches high, cut disk in half and in half again.
• Cut each of the 4 pieces either into thirds to get 12 or in half again to get 8.
• Place on parchment lined sheet pan and freeze for 20 minutes Remove from freezer, brush tops with egg yolk/cream mixture sprinkle with sugar.
• Bake for about 12 minutes at 400.

MEAN CHEF'S ORANGE SCONES

Steps:

• Preheat oven to 425.
• Mix dry ingredients in cuisinart.
• Add butter and process to cornmeal consistency.
• Dump into bowl. Whisk egg and cream together. Add egg and cream mixture to flour and mix with fork until just blended. If it appears too dry, add a bit more cream.
• Knead dough for 1 minute and roll to 8 x 14 inch rectangle on a floured board.
• Brush dough with melted butter, sprinkle with sugar and zest.
• Roll thge long side up jelly roll fashion, seal seam. With your hands, even up the roll and trim off the ends.
• Cut into 4 even pieces.
• Place cut side down on parchment lined sheet pan.
• Press slightly to flatten.
• Bake about 15 minutes or until golden. If bottoms brown too quickly, double-pan.
• The scones are done when you can just lift them off of the sheetpan without having them fall apart.
• Serving Ideas: Serve with berries and whipped cream.

BUTTERMILK-AND-JAM SCONES

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.