Mile High Buttermilk Scones Recipes

MILE HIGH BUTTERMILK SCONES

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.

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.

MILE HIGH SCONES

Steps:

• 1. Preheat oven to 425 degrees. Place baking sheet in oven to preheat as well.
• 2. Warm milk in the microwave for 30 seconds. Add vanilla and lemon juice to milk. Set aside. In a separate bowl, mix all dry ingredients with a whisk. Add butter to dry mixture and use your hands to quickly incorporate the butter until the mixture beings to crumble. Make a well in the center of the dry and add the wet, mixing just until combined.
• 3. Gather dough together and on a floured surface fold the dough over itself 4 times, leaving it at 2 inches in height. Cut into scones using a sharp knife or round cutter. Brush beaten egg on and sprinkle sugar on top.
• 4. Carefully place scones on hot baking sheet and bake for 10 minutes. Eat or freeze immediately. Serve with jam and homemade clotted cream!!!