How do you make buttermilk scones?

Question

How do you make buttermilk scones?

Answer 1

Buttermilk Scones.  

2 c. flour

2 tbsp. sugar

2 1/4 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

6 tbsp. butter

1 egg

1/2 c. buttermilk

Preheat oven to 425.

a) Mix the flour together with the sugar, baking powder, baking soda and salt.

b) Cut butter into small pieces and work these into the flour mixture with hands or a pastry blender until the mixture resembles coarse meal.

c) Beat the egg with the buttermilk and add this to the dry ingredients. Mix until a soft, slightly sticky dough has formed.

d) Cut the dough in half. Roll each half on a floured surface to a thickness of 1/2 inch. Cut into wedges (6 wedges per half) and place wedges on lightly greased baking sheet.

e) Bake at 425 for about 12 minutes or until scones have risen and are golden brown.

f) Serve with tea and jams or preserves.

Answer 2

*   3 cups all-purpose flour

    * 2 tablespoons baking powder

    * 1/4 teaspoon salt

    * 1/3 cup butter, melted

    * 1 1/4 cups buttermilk

DIRECTIONS

   1. Preheat oven to 425 degrees F (220 degrees C).

   2. In a large mixing bowl, sift together flour, baking powder and salt. Add butter and buttermilk; stir until a soft dough is formed.

   3. 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.

   4. 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.

Answer 3

BUTTERMILK SCONES

2 c. flour (add 1/2 tsp. nutmeg)

2 tsp. sugar

1/2 tsp. salt

2 tsp. baking powder

1/2 tsp. soda

8 tbsp. (1 stick) butter

3/4 c. buttermilk (add 1 egg)

1/2 c. currants

CREAM SCONES:

2 c. flour

2 tsp. sugar

1 tsp. salt

1 tbsp. baking powder

1 1/2 c. heavy cream

1/2 c. currants

Combine ingredients. Knead briefly on a lightly floured board. Press into a circle and cut into wedges or roll out to 1/2" thick and cut into 1 1/2" rounds.

Bake at 400 degrees for 10 to 12 minutes until light brown.

Serve warm with butter or with jam, whipped cream, or marmalade.

May also be baked in electric skillet.

Answer 4

Ingredients

2 1/2 cups self-raising flour

2 tablespoons caster sugar

60g butter, chopped

1 cup buttermilk

jam and double cream, to serve

Method

1. Preheat oven to 220°C. Line a flat baking tray with non-stick baking paper. Combine flour, sugar and butter in a large bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs (keep palms facing upwards and lift flour, using fingertips to rub in butter to form an even-textured mixture). Alternatively place in a food processor and process using the pulse function, to prevent over-mixing. Transfer to a mixing bowl.

2. Make a well in the centre. Add buttermilk, stirring with a flat-bladed butter knife until dough almost comes together. Turn onto a lightly-floured surface.

3. Knead gently (no more than 5 times) to bring dough together. Roll out until 2cm thick. Dip a 5cm round cutter into flour to prevent dough sticking. Cut out as many scones as possible (about 9). Gently press remaining dough together. Roll out until 2.5cm thick (scones cut from second and third batches won't rise as high as those from the first batch, so start with thicker dough). Cut out as many scones as possible.

4. Place scones 1cm apart on prepared tray. Bake for 15 to 17 minutes or until light golden and hollow when tapped on top. Serve hot with jam and cream.