EASY BUTTERMILK SCONES
Buttermilk scones are light and flaky and so easy to make. They are the perfect tea time treat served with thick cream and jam.
Provided by Alida Ryder
Categories Baked goods Tea time
Time 35m
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 180ºC/350ºF and line a baking sheet with baking/parchment paper.
- Combine all the dry ingredients in a mixing bowl. Rub the butter into the flour until the mixture resembles bread crumbs/almond flour.
- Whisk the egg into the buttermilk and pour into the dry ingredients. Mix with a fork until the mixture just comes together then tip out onto a floured surface.
- Lightly bring the dough together into a disc approximately 3-5cm/1-2 inches high. Using a round cutter, cut scones out of the dough and place onto the prepared baking sheet. Press the dough together and continue cutting until all the dough has been used.
- Brush the top of the scones with heavy/whipping cream and place in the oven to bake for 15-20 mins until golden brown and cooked through.
- Remove from the oven and allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 168 kcal, Carbohydrate 26 g, Protein 5 g, Fat 4 g, Cholesterol 15 mg, Sodium 175 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
CLASSIC BUTTERMILK SCONES
Steps:
- Preheat oven to 400F. Lightly grease baking pan (I use 1 large cookie sheet, you may need to use 2 depending on how big your pan is) and set aside.
- In a large bowl, combine 3 cups flour, 1/3 cup sugar, 1 teaspoon salt, 2 1/2 teaspoons baking powder and 1/2 teaspoon baking soda.
- Add the 3/4 cup butter and cut with a pastry cutter or a fork until the mixture looks coarse (you should see pieces of butter/flour "balls" about the size of chickpeas).
- Make a well in the middle and add 1 cup buttermilk. Mix until just combined. Don't over mix. Now is the time to add chocolate chips or other goodies, if using.
- Transfer the dough to a floured surface and divide into 2 equal parts. Lightly knead each into 3/4 inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out evenly, about 2 inches apart.
- Bake for 12-15 minutes or until lightly browned. Each oven is different and they brown pretty quickly so watch the oven (don't leave!).
- Take out of the oven and serve warm.
Nutrition Facts : Calories 187 kcal, Carbohydrate 23 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 202 mg, Sugar 4 g, ServingSize 1 serving
BUTTERMILK-AND-JAM SCONES
Provided by Molly O'Neill
Time 35m
Yield 12 scones
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 196 milligrams, Sugar 10 grams, TransFat 1 gram
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
CLASSIC SCONES WITH JAM & CLOTTED CREAM
You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Snack, Treat
Time 15m
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
- Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
- Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
- Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
- Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.
Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
More about "buttermilk and jam scones recipes"
HOMEMADE BUTTERMILK SCONES RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Total Time 30 minsCategory Desserts, RecipesCalories 267 per serving
BASIC SCONE RECIPE: MOIST, TENDER, & EASY -BAKING A …
From bakingamoment.com
MASTER SCONES RECIPE (ANY FLAVOR!) - SALLY'S BAKING …
From sallysbakingaddiction.com
I TRIED BACK IN THE DAY BAKERY'S BUTTERMILK BISCONES …
From thekitchn.com
PLAIN SCONES WITH JAM AND CREAM RECIPE - BBC FOOD
From bbc.co.uk
OUR FINEST BUTTERMILK SCONES | CANADIAN LIVING
From canadianliving.com
10 IRRESISTIBLE BUTTERMILK SCONES TO BAKE THIS WEEKEND
From allrecipes.com
BUTTERMILK SCONES WITH WEST COUNTRY CLOTTED CREAM AND …
From deliaonline.com
EASY ENGLISH SCONES RECIPE WITH JAM & CLOTTED CREAM - PLATED …
From platedcravings.com
WHAT IS SOUR MILK — AND IS IT SAFE TO USE? - ALLRECIPES
From allrecipes.com
SCONES AND BISCUITS: WHAT'S THE DIFFERENCE? - ALLRECIPES
From allrecipes.com
EASY RASPBERRY JAM RECIPE | THE BUTTER HALF
From thebutterhalf.com
BUTTERMILK SCONES - SCONE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
BUTTERMILK SCONES WITH CREAM AND JAM RECIPE | THE COOK …
From sbs.com.au
GLAZED JAM SCONES - BAKING MISCHIEF
From bakingmischief.com
EASY SOFT SCONES WITH BUTTERMILK {PLUS A QUICK JAM}
From thestoriedrecipe.com
BUTTERMILK SCONES – MILDLY MEANDERING
From mildlymeandering.com
5 INGREDIENT PEANUT BUTTER AND JAM THUMBPRINT COOKIES RECIPE
From sixsistersstuff.com
IRISH SCONES WITH BUTTER AND JAM - KERRYGOLD
From kerrygoldusa.com
WHAT NOT TO DO WHEN YOU'RE MAKING SCONES - MYFOODBOOK
From myfoodbook.com.au
10 OAT SCONE RECIPES FOR WHEN YOU'RE TIRED OF OATMEAL
From allrecipes.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