Utah Buttermilk Scones Recipes

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:

• 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 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.

' UTAH ' SCONES (DEEP-FRIED)

Steps:

• Dissolve yeast in the 1/2 cup of warm water.
• Add the tablespoon of sugar to the yeast-water mixture and set aside.
• Beat the 3 eggs in a small bowl and set aside.
• Put honey, brown sugar, smart balance, and salt in a large bowl (preferably the bowl for your Kitchen-Aid mixer, if you have one).
• Add 1 cup boiling water to the large bowl (with the sugar, salt, etc.).
• Add the 3 beaten eggs to the large bowl and mix.
• Add the yeast mixture to the large bowl.
• Slowly add the flour to the large bowl while mixing.
• Continue beating the mixture with a mixer until smooth.
• Cover the bowl with a dish towel, and let the dough rise for 1 hour.
• Refrigerate the dough until cold. (Sometimes it's nice to make the dough the night before, and finish them in the morning).
• Roll the dough out on a floured surface to about 1/4" thin (careful not to get any water on it, as water and deep-frying DO NOT MIX!).
• Heat oil with a high smoke point (peanut oil, sunflower oil, safflower oil, canola oil in a pinch) in a deep-fryer or electric skillet to around 350 degrees F. Make sure not to use olive oil, as it has a low smoke point and is not suited for deep-frying. Use a deep-frying thermometer to check the temperature of the oil, if at all possible. (Make sure to have at least 2 inches of clearance between the top of the skillet and the top of the oil to allow room for bubbling). If your oil starts to smoke (and you'll know it if this happens! Oil smoke smells really nasty), turn off the heat, let the oil cool, then throw out the oil; it's no good.
• While oil is heating, cut the dough into pieces, 4 inch squares seem best to me, but you can make them smaller or larger.
• Fry the pieces of dough in the heated oil, preferably one at a time, until puffy and golden brown. Remove from oil using an all-metal utensil.
• Place on paper towels to cool, but serve warm with the topping of your choice.

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.

MEAN CHEF'S BUTTERMILK SCONES

Steps:

• Put dry ingredients in food processor, pulse to mix.
• Add butter, pulse until butter is in pieces about the size of a hazelnut.
• Dump into bowl.
• Pour in buttermilk and mix with a fork until a shaggy mass forms.
• Form into a disk about 1 1/2 inches high, cut disk in half and in half again.
• Cut each of the 4 pieces either into thirds to get 12 or in half again to get 8.
• Place on parchment lined sheet pan and freeze for 20 minutes Remove from freezer, brush tops with egg yolk/cream mixture sprinkle with sugar.
• Bake for about 12 minutes at 400.

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.