BASIC BUTTERMILK SCONES
These savoury scones are perfect with potted fish. Make early in the day then warm before serving, for the best results
Provided by Mary Cadogan
Categories Brunch, Buffet, Lunch, Side dish
Time 40m
Yield Makes 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 118 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.56 milligram of sodium
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
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.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 2 grams, Carbohydrate 33 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 156 milligrams, Sugar 10 grams, TransFat 0 grams
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.
LORI LECKMAN'S LEMON-MADEIRA CAKE
Provided by Bryan Miller
Categories dessert
Time 3h
Yield Two cakes about one pound each
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Line two loaf pans (approximately 10-inch-by-6-inch) with buttered baking parchment, and dust with flour.
- Cream the butter and sugar until light and fluffy. Combine flour and baking powder.
- Beat the eggs. Add eggs gradually to the butter, beating well with a wooden spoon. If the mixture shows signs of curdling add a spoonful of flour.
- Gradually mix in the almonds, lemon peel and lemon zests. The mixture may require a little milk to reach the ''dropping'' consistency: that is, thick enough to require a sharp tap to dislodge it from the spoon, but not light enough to pour.
- Distribute batter evenly in the loaf pans - it should reach a little more than half way up the sides. Bake for 1 1/2 hours at 325 degrees, then reduce oven to 300 and bake another hour. Test by inserting a warm knife in the center: if it comes out clean the cake is done. Let the cake cool in its tin.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 15 grams, Carbohydrate 64 grams, Fat 35 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 18 grams, Sodium 118 milligrams, Sugar 34 grams, TransFat 1 gram
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