Simple scone recipe : Afternoon tea ideas :How to bake scones : Scones recipe with all purpose flour
I have not baked scones in a while so decided to do so today.
This is a very simple buttermilk scone recipe and you can enjoy the scones on their own or with some jam and cream. This buttermilk scone recipe uses buttermilk and eggs
Recipe :
If all you have is all purpose flour you add baking powder to it to make self raising flour.
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Quick and Easy, Fluffy Buttermilk Scones Recipe | Buttermilk Scones Recipe by Tasty Meals and Treats
Quick and Easy, Fluffy Buttermilk Scones Recipe | Buttermilk Scones Recipe | Easy Fluffy Buttermilk Scones Recipe
If you're a Scone lover like I am, you'll love this delicious homemade recipe for Buttermilk Scones! Light and fluffy Buttermilk Scones are made from scratch in just 20 minutes! An easy, foolproof recipe for buttermilk scones, with step by step instructions to make the perfect scones!
Buttermilk Scones are quick and easy to make, so they’re the perfect choice when you fancy a sweet treat! Impress your family and friends with a delicious Scone treat topped with Whipped Cream, and Strawberries or Berries, or simply split open and spread with butter. For an extra special treat, try the Buttermilk Scones with decadent clotted cream. Scones are delicious any time of day!
???? BUTTERMILK SCONES RECIPE
Ingredients:-
3 cups Cake flour
4 tsp Baking powder
1/4 tsp Salt
OR Alternatively use:-
3 cups Selfraising flour
125g Butter
1 cup Buttermilk
2 Eggs (reserve 1 tbsp for brushing)
2 tbsp Milk (add to egg for brushing)
Fruit Jam of choice
Whipped Cream
THE METHOD OF PREPARATION IS AS PER THE VIDEO....
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How to Make Cherry Buttermilk Scones
Chef Amy Riolo with Graceland Fruit demonstrates how to make buttermilk scones with dried cherries, perfect for holiday brunches, or breakfasts throughout the year. Follow along and learn how to make this tasty snack using this recipe!
HOW TO MAKE (AND EAT) FLAKY, ENGLISH BUTTERMILK SCONES
The custom of tea time in England is one that should be experienced by everyone. This may be as simple or elaborate as you choose. Many years ago, when my parents lived in England, I spent quite a bit of time visiting them. I became obsessed with the notion of afternoon tea! It was such a relaxing part of their day. When I returned to California, I started the custom in my own home. Every afternoon, my children and I would sit down for a cup of tea and a cookie, scones or whatever I had on hand. My in-laws would pop in at least once a week for this ritual, and my husband would arrive just in time after a long day at work. We have such fond memories around our kitchen table sharing a pot of tea and a baked treat. I hope you try this delicious, buttery scone recipe and start baking and making some traditions of your own!
ENGLISH BUTTERMILK SCONES
4 cups all purpose flour
2 tablespoons sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 ½ teaspoon salt
1 cup (2 sticks) cold unsalted butter- cubed
1 ½ cups (plus a bit more if needed) chilled buttermilk- full fat
1 egg slightly beaten, for brushing on top
¼ cup coarse sugar –optional, but nice!
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine flour, 2 T sugar, baking powder, baking soda, and salt. Whisk to combine. Add cold cubed butter, and with a pastry blender or your hands, work in butter until mixture is almost like sand. This step may be done in a food processor.
Chill mixture for 20-30 minutes, especially if not using a food processor. This is optional, but I prefer to do it so the butter hardens up again.
Make a well in center of mixture, pour in chilled buttermilk and mix with fork until all comes together and dry ingredients are pretty much incorporated. If it still appears dry, add a couple tablespoons of buttermilk at a time. (Do not make a sticky dough.)
Turn out onto a lightly floured board and press into a ball. Roll out about 1 ½ inches thick and cut into squares or rectangles. You may also use a cookie cutter but do not twist cutter or your scones will not rise properly. Place on prepared baking sheet. Brush tops with beaten egg or cream, and sprinkle with coarse sugar. Bake in center of oven for 20 minutes or until bottoms have nice color and tops are lightly browned. Do NOT over- bake. Sometimes I remove a scone from oven, split in half to check for doneness, then decide if they need more baking time.
Serve immediately with a cup of tea…..jam, lemon curd, clotted cream, whipped cream, etc. and enjoy!
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