MILE HIGH BUTTERMILK SCONES
A Moist and flaky currant scone, developed for high altitude!
Provided by SilkChef
Categories Desserts
Time 1h30m
Yield 27
Number Of Ingredients 8
Steps:
- Sift flour, sugar, baking powder and salt into a medium mixing bowl. Use a pastry blender, or two knives, to cut in unsalted butter until the mixture resembles coarse crumbs. Stir in raisins. Make a well in the center of the mixture. Mix egg with buttermilk in a small bowl; pour egg mixture into the well. Blend with a wooden spoon, then place the sticky dough on a well floured board. Before going any farther, preheat oven to 375 degrees fahrenheit. Now, liberally flour the top of the dough, and flatten out the dough to about 1/2 inch thickness. Now fold the dough, by taking the far edge of the dough and bring it down to the bottom edge, turn the dough 90 degrees, and repeat. Continue to do this until dough is firm and only lightly sticky. Do not, whatever you do, continualy pound the dough by kneeding. What you want is a layering of your dough, making it flakier and tender. Cut the dough into 3-inch pieces, traditional triangle or a cookie cutter shape will work well. I use a 'Card Club' shape to bring them to game day and it works relativly well. Place the scones 1/2 inch apart on a baking sheet. With a pastry brush, coat the top of the scone with buttermilk. Bake the scones in the preheated oven for 17-20 minutes. Serve warm, or chilled with jelly.
Nutrition Facts : Calories 173 calories, Fat 5.9886787037037 g, Carbohydrate 25.2349546296296 g, Cholesterol 15.8799074074074 mg, Fiber 0.940898167943513 g, Protein 4.29684074074074 g, SaturatedFat 3.64603074074074 g, ServingSize 1 1 Serving (69g), Sodium 67.2406481481481 mg, Sugar 24.2940564616861 g, TransFat 0.486832037037037 g
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
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 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
ULTRA-BUTTERY IRISH SCONES
These tender, flaky scones are all about the butter-but the tart dried currants and a finish of flaky salt certainly don't hurt things.
Provided by Genevieve Ko
Categories Cake Breakfast Bake Kid-Friendly Quick & Easy Dried Fruit Small Plates
Yield 8 scones
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- Whisk milk, granulated sugar, and kosher salt in a medium bowl until sugar and salt dissolve. Whisk flour and baking powder in a large bowl. Cut 10 Tbsp. butter into 1/2" cubes, add to flour mixture, and blend with a pastry cutter or your fingertips until pea-size pieces form with some larger chunks remaining. Add milk mixture and stir with a fork until large clumps form. Gently knead in the bowl until dough just comes together. Transfer to a lightly floured work surface.
- With a lightly floured rolling pin, roll out dough to a 14x8" rectangle, with long side facing you. Heat 2 Tbsp. butter in a small, microwave-proof bowl in the microwave until softened but not melted, about 20 seconds. Spread evenly over dough with fingertips, then sprinkle currants evenly on top and press to adhere. Fold up bottom third of dough over center, then fold down top third to meet bottom edge, as if folding a letter. Fold in half crosswise, then, using a rolling pin, gently flatten into an 8x4" rectangle.
- Cut dough in half lengthwise and in quarters crosswise to form 8 even squares. Transfer to prepared pan, spacing 2" apart. Sprinkle tops generously with demerara sugar and lightly with flaky sea salt.
- Bake until scones are golden brown, 25-30 minutes. Meanwhile, melt remaining 4 Tbsp. butter in a small saucepan over medium-low heat. When butter bubbles, remove from heat and skim off foam from surface. As soon as the scones come out of the oven, lightly brush tops with clarified butter, leaving behind white solids in bottom of saucepan. Cool scones on sheet on a wire rack and serve hot, warm, or room temperature.
MILE HIGH BISCUITS
I got this recipe in a church cookbook years ago and have been making them ever since. They are extremely tender with a flavor that no store bought biscuit could ever come up with. Makes breakfast or any meal special. (And they are so easy too)
Provided by Mysterygirl
Categories Breads
Time 25m
Yield 15 Large Biscuits
Number Of Ingredients 8
Steps:
- Combine dry ingredients in a mixing bowl.
- Cut in shortening until mixture resembles coarse crumbs.
- Add egg and milk;mix until dough forms a ball.
- Turn dough out on a lightly floured surface and knead 10- 12 times, only.
- Roll out to 3/4 inch, cut with floured cutter.
- Place on lightly greased baking sheet.
- Bake at 475 degrees for 12- 15 minutes or until light brown.
Nutrition Facts : Calories 177.8, Fat 7.8, SaturatedFat 2.1, Cholesterol 14.1, Sodium 224.4, Carbohydrate 23.4, Fiber 0.7, Sugar 3.4, Protein 3.4
More about "mile high buttermilk scones recipes"
BUCKINGHAM PALACE’S ROYAL ENGLISH SCONES - UNPEELED …
From unpeeledjournal.com
5/5 (11)Category Brunch, Snack, TeaCuisine English
- If using, soak the raisins in hot water for 30 minutes. Drain before adding to the recipe.PRO TIP: Why soak the raisins? Two reasons. One, it softens them, which tastes better in the finished recipe than a hard, tough little raisin. Secondly, it helps keep the scone dough moist. Raisins naturally want to rehydrate. By letting them soften I water, the hard raisins pull moisture from water, not the scone dough.
- Mix the flour, baking powder, butter and sugar together in a bowl until crumbly. Work the butter into the dough a bit, as you would pie dough.
- In a separate bowl, whisk two eggs and the buttermilk together. Add the liquid to the crumb mixture. Add the raisins, if using, and mix until evenly distributed. Continue to gently knead the dough by hand until smooth.
- Remove the dough from the bowl onto a clean countertop lightly dusted with flour. Lightly dust the top of the scones with flour. Flatten the dough to a 1” thickness and cover. Leave to rest for 30 to 45 minutes in the refrigerator. Resting the dough allows the gluten to relax. This helps achieve a tender, flaky scone. PRO TIP: You could simply use the palm of your hand to flatten the dough. But I suggest a rolling pin for a more even result. Roll from the center out, and rotate the dough as you go to prevent sticking.
MASTER SCONES RECIPE (ANY FLAVOR!) - SALLY'S BAKING …
From sallysbakingaddiction.com
BUTTERMILK SCONES INA GARTEN - TABLE FOR SEVEN - CHEFS …
From ourtableforseven.com
FLAKY MILE HIGH BISCUITS - DAMN DELICIOUS
From damndelicious.net
CLASSIC BUTTERMILK SCONES - EASY, DELICIOUS, DONE IN 15 …
From theunlikelybaker.com
OUR FINEST BUTTERMILK SCONES | CANADIAN LIVING
From canadianliving.com
HOW TO MAKE MILE-HIGH BUTTERMILK BISCUITS FROM SCRATCH
From venture1105.com
EASY BUTTERMILK SCONES - SIMPLY DELICIOUS
From simply-delicious-food.com
TRIPLE BERRY BUTTERMILK SCONES - BAKER BY NATURE
From bakerbynature.com
HOW TO MAKE BUTTERMILK SCONES - WILD WILD WHISK
From wildwildwhisk.com
PERFECT BUTTERMILK SCONES | GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
BEST-EVER BUTTERMILK SCONES | SPRINGRIDGE FARM
From springridgefarm.com
10 IRRESISTIBLE BUTTERMILK SCONES TO BAKE THIS WEEKEND
MILE HIGH MITTS - SIMPLE, GLUTEN-FREE BAKING RECIPES
From milehighmitts.com
HOMEMADE BUTTERMILK SCONES RECIPE - INSANELY GOOD
From insanelygoodrecipes.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