Scones With Buttermilk Recipes

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.

BUTTERMILK SCONES

Steps:

• Preheat the oven to 425 degrees F and line a large lipped baking sheet with parchment paper.
• Put the flour into a bowl with the baking soda, cream of tartar, and sugar. Chop the butter and the vegetable shortening into pieces and drop them into the flour. Rub the fats into the flour - or just mix any old how - and then pour in the buttermilk, working everything together to form a dough.
• Lightly flour your work surface. Pat the dough into a round-edged oblong about 1 3/4 inches thick and cut out 2-inch scones with a biscuit cutter. (Mine are never a uniform height, as I only pat the dough into its shape without worrying whether it's irregular or not.)
• Arrange the scones fairly close together on your lined baking sheet, and brush with beaten egg (to give golden tops) or not as you wish.
• Bake for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel. Remove them to a wire rack to cool, and serve with clotted cream and your favourite jam.
• Make Ahead Note: Scones are best on the day they are made but day-old scones can be revived by warming in oven preheated to 300 degrees F for 5 to 10 minutes.
• Freeze Note: Baked scones can be frozen in airtight containers or resealable bags for up to one month. Thaw for 1 hour at room temperature and warm as above. Unbaked scones can be put on parchment-lined trays and frozen until solid. Transfer to resealable bags and freeze for up to 3 months. Bake direct from frozen, as directed in recipe, but allowing extra 2 to 3 minutes baking time.

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.

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.

BASIC BUTTERMILK SCONES

Steps:

• Preheat the oven to 220C/gas 7/fan 200C. Mix the flour, bicarbonate of soda and salt in a bowl. Add the butter, cut into small pieces and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Tip in the buttermilk and mix lightly and quickly to form a soft dough. Knead very briefly, then roll out to 2cm thickness and cut into sixteen 5cm rounds.
• Put on a baking sheet (no need to grease) a little apart, and bake for 12-15 minutes, until risen and pale golden.

BLUEBERRY-BUTTERMILK SCONES

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
• Whisk together flours, granulated sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has the texture of coarse meal. Stir in blueberries.
• Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in bowl.
• Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch-thick round. Cut into 12 wedges. Transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire racks to cool.

FLAKY BUTTERMILK SCONES

Steps:

• Preheat oven to 425 degrees. Stack to baking sheets together and line the top baking sheet with parchment paper. Arrange oven rack to upper one third position.
• In a food processor bowl, add flour, sugar, salt baking powder, and baking soda and blend briefly. Add butter and pulse to make a grainy mixture. Alternately, combine the dry ingredients and cut in butter with a pastry knife.
• Turn into a large bowl. Lightly beat egg with buttermilk and then add to the dry ingredients. Combine with fork until you have a soft shaggy dough.
• Turn out mixture onto a lightly floured surface and knead 8 to 10 times until mixture is just barely rollable. Divide dough into two halves. Shape each half into a ball. Roll ball into a circle about 1 inch thick. Cut each circle into 4 wedges or more depending on how big you want your scones.
• Place wedges on prepared baking sheets. Brush tops with milk or melted butter.
• Bake until golden brown, about 15-20 minutes. If making smaller scones check on them after 15 minutes. It will take a bit longer to cook the larger ones.

CREAMY BUTTERMILK SCONES

Steps:

• Beat together the buttermilk, egg and sugar.
• Mix 3 cups flour together with the baking powder, soda and salt.
• Add about 2/3 of the flour mixture to the buttermilk and stir well.
• Gradually add the melted butter, incorporating it thoroughly into the mixture.
• Stir in the remaining flour mixture and the currants.
• A little more flour may be necessary to form a stiff dough.
• Turn the dough out on a lightly floured surface and knead for several minutes.
• Separate it into 3 equal parts.
• Shape each part into a thick circle about 4-5 inches across.
• Cut the circles into quarters with a sharp knife, and arrange the scones on a buttered cookie sheet (I use a baking stone).
• Bake in preheated 400 degree oven for 20-25 minutes or until lightly browned. (watch them so they don't dry out!).
• Serve warm, or cold if you can wait that long.

CRANBERRY BUTTERMILK SCONES

Steps:

• In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly. Stir in the buttermilk just until combined. Fold in the cranberries and orange zest. , Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

BUTTERMILK SCONES

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.

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.