Chat and Bake With Mike | Nigella Lawson's Buttermilk Scones
*Recipe at 3:00 mark
Scones are the recipe of the day. And today's recipe is taken from Nigella Lawson's Kitchen. Naturally, not the 18 scones that the recipe usually makes... I managed a modest 5. Standard.
I followed the recipe to the letter - with the exception of the amount of buttermilk and the cooking time. I ended up baking them for 17 minutes, and dare I say it they could have done with a tiny bit longer. Next time!
Today's Bake:
Nigella Lawson's Buttermilk Scones
Taken from her book Nigella Kitchen available here:
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Here's a link to some cookie cutters on Wilko's website that are similar to the ones I got from there:
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Quick and Easy Fluffy Buttermilk Scones Recipe
The most fluffy buttermilk scones! Easy, simple and quick. Hope you enjoy the video.
Quick tips: make sure the butter is cold, and if you have time (if you remember), put the flour in the fridge too for at least 30 minutes! The colder your ingredients, the fluffier the scones!
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Ingredients for this buttermilk scones:
120g butter, 510g plain flour, 240ml buttermilk, 1 tbsp honey, 2 tbsp baking powder, 1 tsp salt, 2 tbsp sugar.
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Just a girl who loves cooking, eating and anything that involves food. :)
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Buttermilk Scones - Part 1
Best Scones recipe| how to bake soft and tasty scones
Best scones in town.
Flavor: milk
Yield: 16 Scones
Ingredients
3 cups plain flour
1/2 level tsp salt
120 g butter
1/2 cup fresh milk
3tsp baking powder
1/2 tsp baking soda
1/4 powdered milk (optional)
1/2 cup white sugar
1 tsp vanilla essence
2 large eggs
Procedures
1. Preheat oven to 180°C degrees. Grease 2 baking trays; set aside.
2. In a large bowl, sieve together flour, salt, baking soda, baking powder and powdered milk. Add butter. Using your fingers, work butter into flour mixture until a crumbly mixture is formed (like breadcrumbs).
3. In a medium bowl, whisk together 2 eggs, white sugar, vanilla essences, and milk. Add egg mixture to flour mixture and stir to combine.
4.Turn dough out onto a lightly floured work surface; knead lightly and shape into a round. Roll dough out until it is 2,5cm thick. Using a 7,5cm biscuit cutter/ small glass, cut out scones and transfer to prepared baking trays.
5. In a small bowl, beat remaining egg and brush the top of each scone. Transfer baking trays to oven and bake until golden brown and cooked through, 15 to 20 minutes. Transfer scones to a wire rack and let cool slightly before serving
Enjoy.......
Other amazing recipes:
The best carrot cake
Condensed milk bread
Best dinner rolls
Microwave chocolate chip cookies
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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!
Thanks for watching! Don’t forget to leave a comment, push the thumbs up and subscribe! Sharing the video is fine too!
The Trick to Buttery Flaky Blueberry Scones
Blueberry scones are the perfect breakfast. Thick flaky buttery sweet biscuit dough tossed with fresh blueberries and topped off with a sweet powdered sugar glaze.
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Ingredients for this Recipe:
For the Scones:
• 4 cups all-purpose flour
• 1 cup sugar + 2 tablespoons sugar
• 1 tablespoon baking powder
• pinch of sea salt
• 1 1/3 sticks cold unsalted butter
• 1 cup cold buttermilk
• 2 large eggs
• 1 ½ cups fresh blueberries
• melted unsalted butter
For the Glaze:
• ½ cup sifted powdered sugar
• 1 to 2 tablespoons whole milk
Makes 12 scones
Prep Time: 10 Minutes
Cook Time: 30 minutes
Resting Time: 90 minutes
1. Preheat the oven to 375°.
2. Add the flour, 1 cup of sugar, baking powder and salt to a large bowl and mix with a whisk.
3. Next, grate the butter on a cheese grater and fold it into the dry ingredients.
4. In a separate bowl whisk together the buttermilk and eggs and add it to the bowl with the dry ingredients and using a rubber spatula or spoon mix until it becomes a dough.
5. Fold in the blue berries gently until completely combined into the dough.
6. Place the dough onto a clean surface dusted with flour and roll out until it is 1” thick.
7. Cut the dough into 12 triangle pieces and place them into a circle ¼” to ½” apart from one another on a sheet tray lined with parchment paper.
8. Chill the dough on the sheet tray in the refrigerator to harden the butter in the dough for 20 to 25 minutes.
9. Remove the dough and brush with melted butter and sprinkle with 2 tablespoons of sugar.
10. Bake at 375° for 25 to 30 minutes or until the edges turn lightly brown. Remove and place on a rack and cool to room temperature.
11. Glaze: Whisk together the powdered sugar and milk until combined and drizzle the glaze over top of the cooled scones and serve. Note: There may be some glaze leftover.
CHEF NOTES:
• To make homemade buttermilk whisk together 1 cup of whole milk with 1 tablespoons of white distilled vinegar. You can also sub the vinegar with lemon juice.
• GLAZE: You can also replace the milk with fresh squeezed lemon juice to enhance the flavor of the blueberry scones.
• STORING AND FREEZING BLUEBERRY SCONES: Blueberry scones can be stored wrapped in plastic at room temperature for 3 days or kept in the refrigerator for 5 days. Blueberry scones also freeze well wrapped tightly in plastic for up to 3 months. Simply thaw in the refrigerator a day before wanting to serve them.