Apple Buttermilk Scones Recipes

APPLE PIE SCONES

Steps:

• Peel and core the apple and cut into small bite size pieces, this will yield about 2 cups.
• Add 1 tablespoon of unsalted butter to a small sauce pan and melt over medium heat.
• Add apple, sugar and spices to the pan and cook until sugar is melted.
• Continue to cook over medium low heat until the apple is starting to soften and the mixture is bubbly and thickened slightly.
• Take off the heat and allow to cool.
• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Mix 1 tablespoon of granulated sugar with the spices and set aside to use later.
• Add flour, sugar, salt, baking soda and baking powder to a medium mixing bowl and mix to combine.
• Toss the cubed butter in the flour mixture and work it into the flour with the tip of your fingers until about large pea size. Toss in the cooked apple pieces without the syrup.
• In a measuring cup, add buttermilk, egg and vanilla extract and beat to combine.
• Make a well in the middle of the flour mixture and pour in the liquid mixture, reserving about 2 tablespoon to use as egg wash. Add the left over syrup from the cooked apple.
• Fold with a spatula or wooden spoon until a wet dough forms.
• Turn the dough out onto a well-floured board, fold it over itself a 2 - 3 times, and shape into a circle about 1 1/2" thick.
• Cut into 8 scones.
• Place the scones on the prepared baking sheet, brush the top and sides with the reserved egg wash, and sprinkle generously with spiced sugar.
• Bake for 23 - 24 minutes until golden brown and a toothpick inserted in the center comes out clean.
• Let cool completely on a wire rack.

APPLE CHEDDAR SCONES

Steps:

• In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Gently fold in the cheese and apples. Turn onto a floured surface; knead 10 times., Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. , Bake at 450° for 12-15 minutes or until golden brown.

APPLE SCONES

Steps:

• Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
• Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
• Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.

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 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.