BUTTERMILK SCONES
Last summer, I gave up going abroad and took a staycation in Cornwall. Apart from one gorgeous, glinting day, it rained and blustered and blew, and I loved it. There I was, with a fire burning inside, the mackerel-coloured sea swirling outside, living off the fat, that's to say, the clotted cream of the land. If you can't find clotted cream (sometimes called Devonshire cream) then feel free to lavishly spoon softly heavy whipped cream onto the scones instead. The buttermilk in these scones only gives them a slight tang, all the better to enjoy the jam and cream on top, but is also what yields such a melting, tender crumb. These scones do look a bit like they are suffering from cellulite (though I dare say we all might, if we ate too many of them), but proper scones should not have the smooth-sided denseness of the store-bought variety. And they are so worth making. Until you have made a batch of scones you won't have any idea how easy they are to throw together. Frankly, it shouldn't take longer than 20 minutes to make and bake them, from start to finish. Even though the process is hardly lengthy enough to warrant cooking them in advance, I like to make up quite a big batch - and this recipe will give you about 18 scones - and freeze some (they thaw incredibly quickly) to produce a near-instant cream tea at some future date.
Provided by Nigella Lawson : Food Network
Time 22m
Yield 17 to 18
Number Of Ingredients 10
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
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
BUTTERMILK SCONES
I was happy to discover this recipe. The small quantity is just what I was looking for in my quest for recipes for two. Happily, there can be a few left over for a snack later. The nice flavor of these scones makes them a favorite. -Ruth LeBlanc, Nashua, New Hampshire
Provided by Taste of Home
Time 40m
Yield 6 scones.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 179 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 299mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
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
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.
UTAH BUTTERMILK SCONES
Buttermilk makes these classic Utah scones so delightful that you'll most likely eat too many. The texture is light and airy and the taste is delightful. It's a family favorite we eat often. Don't forget the honey butter-it's the perfect addition to the perfect scone. -Nichole Jones, Pleasant Grove, Utah
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 184 calories, Fat 10g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 116mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
THE BEST BUTTERMILK SCONES
I received this recipe from a friend.They are so addicting and fry up perfectly. I don't think I've ever tasted better! Add some honey butter and I'm in heaven! You'll love them!
Provided by Quest4ZBest
Categories Scones
Time 1h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix yeast, sugar and water together and let sit 5 minutes.
- Mix in the remaining ingredients.
- Roll and cut into desired size.
- Deep fry in oil until light brown on each side.
Nutrition Facts : Calories 467.9, Fat 5.7, SaturatedFat 1.4, Cholesterol 46.2, Sodium 641.6, Carbohydrate 86.6, Fiber 3.5, Sugar 8.8, Protein 16.2
BEST BUTTERMILK RAISIN SCONES
Make and share this Best Buttermilk Raisin Scones recipe from Food.com.
Provided by Raspberry Cordial
Categories Scones
Time 23m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- In large bowl mix together flour, baking soda, baking powder, sugar and salt.
- Cut in margarine with pastry cutter till crumbly.
- Add buttermilk and raisins and mix. Batter should be stiff but not dry.
- Drop by large rounded spoonfuls onto cookie sheet lined with parchment paper. Sprinkle tops of scones with sugar.
- Bake 15 minutes till golden brown.
- Serve with strawberry jam and devonshire cream.
- Recipe may be doubled.
More about "the best buttermilk scones recipes"
OUR FINEST BUTTERMILK SCONES | CANADIAN LIVING
From canadianliving.com
HOW TO MAKE BUTTERMILK SCONES - WILD WILD WHISK
From wildwildwhisk.com
10 IRRESISTIBLE BUTTERMILK SCONES TO BAKE THIS WEEKEND
From allrecipes.com
FLUFFY PERFECT BUTTERMILK SCONES - TANTALISE MY TASTE BUDS
From tantalisemytastebuds.com
BUTTERMILK SCONES | RICARDO
From ricardocuisine.com
CLASSIC BUTTERMILK SCONES - EASY, DELICIOUS, DONE IN 15 …
From theunlikelybaker.com
BEST-EVER BUTTERMILK SCONES | SPRINGRIDGE FARM
From springridgefarm.com
10 BEST BUTTERMILK SCONES MARTHA STEWART RECIPES
From yummly.com
AMAZING CINNAMON CHIP SCONES {BEST BASIC SCONE …
From melskitchencafe.com
50 BEST BUTTERMILK RECIPES - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
PAUL HOLLYWOOD'S BEST FLUFFY SCONE RECIPE - SOMETHING …
From somethingsweetsomethingsavoury.com
MASTER SCONES RECIPE (ANY FLAVOR!) - SALLY'S BAKING …
From sallysbakingaddiction.com
EASY BUTTERMILK SCONES - SIMPLY DELICIOUS
From simply-delicious-food.com
BUTTERMILK SCONES RECIPE | GOOD FOOD
From goodfood.com.au
BEST BUTTERMILK SCONES RECIPE - HOW TO MAKE BLUEBERRY …
From delish.com
FLUFFY BUTTERMILK SCONES - THIS LIGHT AIRY, EASY TO MAKE RECIPE
From lizzielikes.com
BUTTERMILK SCONES - SCONE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
IRISH BUTTERMILK SCONES - SUPPER PLATE-DELICIOUS DINNERS ON A …
From supperplate.com
TRADITIONAL ENGLISH BUTTERMILK SCONES WITH CURRANTS
From entertainingdiva.com
PERFECT BUTTERMILK SCONES | GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
CLASSIC BUTTERY SCONES! - JANE'S PATISSERIE
From janespatisserie.com
EASY VANILLA BUTTERMILK SCONES - TRADITIONAL HOME BAKING
From traditionalhomebaking.com
IRISH BUTTERMILK SCONES - IRISH AMERICAN MOM
From irishamericanmom.com
THE BEST STRAWBERRY BUTTERMILK SCONES – SUGARY LOGIC
From sugarylogic.com
FLUFFY BUTTERMILK SCONES - BRIGHT-EYED BAKER
From brighteyedbaker.com
BUTTERMILK STRAWBERRY SCONES | MELISSA CLARK | RECIPE - RACHAEL …
From rachaelrayshow.com
BEST BUTTERMILK SCONES RECIPE UK – I COOK THE WORLD
From icooktheworld.com
BUTTERMILK SCONES. MY FAVORITE RECIPE - BIGOVEN
From bigoven.com
LEMON BUTTERMILK SCONES WITH LEMON GLAZE | BLUEPRINT NUTRITION
From pinterest.ca
TRADITIONAL SWEET BUTTERMILK SCONES - INTHEMIDNIGHTKITCHEN
From inthemidnightkitchen.com
BUTTERMILK SCONES INA GARTEN - CHEFS & RECIPES
From chefsandrecipes.com
BUTTERMILK CHEESE SCONES · CHEF NOT REQUIRED...
From chefnotrequired.com
BEST BUTTERMILK SCONES RECIPE - FOOD NEWS
From foodnewsnews.com
CLASSIC BUTTERMILK SCONES - LIV FOR CAKE
From livforcake.com
32 BEST BUTTERMILK RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
TRADITIONAL BUTTERMILK SCONES - ENDURANCE BAKING
From endurancebaking.com
EGGLESS SCONES | RECIPE POCKET
From recipepocket.com
HOMEMADE BUTTERMILK SCONES - TALES FROM THE KITCHEN SHED
From talesfromthekitchenshed.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
Related Search