Our Finest Buttermilk Scones Recipes

BUTTERMILK SCONES

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.

LORI LECKMAN'S BUTTERMILK SCONES

Steps:

• Preheat oven to 420 degrees.
• Mix flour with baking powder and sugar. Rub butter into the flour until it forms the texture of fine bread crumbs (this can be done in a food processor).
• Beat eggs lightly. Place dry mixture in a mixing bowl and form a well in the center. Pour all but 2 tablespoons of the eggs and 1/4 pint of buttermilk into the well. Add the raisins and mix thoroughly, adding more buttermilk if needed to form a sticky but homogenous dough that can be kneaded lightly on a floured board.
• Knead dough lightly on a floured board, and roll out into a rectangular shape, approximately one-inch thick. Cut dough into roughly two-inch squares. Place squares on a well-greased baking sheet. Brush with remaining eggs and bake for 20 to 30 minutes, or until scones have puffed and are golden.

UTAH BUTTERMILK SCONES

Steps:

• In a large bowl, dissolve yeast in warm water. In another large bowl, combine the buttermilk, egg, oil, sugar, salt, baking soda, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll dough into a 16x8-in. rectangle. Cut into 24 rectangles. Cover with a clean kitchen towel and let rest for 1 hour., In a deep cast-iron or electric skillet, heat oil to 375°. Fry scones, a few at a time, until golden brown on both sides, about 2-3 minutes. Drain on paper towels., For honey butter, in a large bowl, combine butter, honey, confectioners' sugar and vanilla; beat until smooth. Spread on scones.

BUTTERMILK SCONES

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.

LINDA'S FANTABULOUS OVERNIGHT BUTTERMILK SCONES

Steps:

• Whiz flour, white sugar, salt, baking powder and baking soda in the food processor.
• Add the butter and shortening and pulse a few times to get pea sized chunks of fat.
• Add one cup of buttermilk and pulse about 5 times.
• At this time you may add 1/3 cup of add-ins such as rasins or chopped dates or what you like in any combination. Try not to add more than 1/2 cup of add-ins or the dough may not want to co-operate.
• Turn out onto a nonstick (such as a silpat) and very lightly floured surface, bring the dough together and form into a disc. Try not to handle too much. When your disc is formed it should be about 1 1/2 inches high.
• Cut into 8 pieces and place on a parchment lined half - sheet pan making sure they do not touch.
• Cover with plastic wrap and store in refrigerator overnight.
• In the morning: Preheat the oven to 400 degrees.
• When the oven is hot, beat egg yolk and one tablespoon buttermilk together and brush tops of scones. Dust with a little superfine sugar if you like.
• Bake for about 15 minutes. This is a convection bake time so you may need to add a minute or two for a conventional oven.
• I won't put the endless combinations of add-ins here but you get the idea - add what you like and enjoy!
• Honey butter: one cup of butter and 1/4 cup of your favorite honey mixed well and spread on a warm scone is yummy. I also use this on my Yankee corn bread. For honey butter variations you can skip the honey and add in fruit preserves for something different. Apricot or Lemon marmalade are super.