How To make Buttermilk Scones
3 c Flour
1/3 c Sugar
2 1/2 ts Baking powder
1/2 ts Baking soda
3/4 ts Salt
12 tb Butter
1 c Buttermilk
3/4 c Currants
1 ts Grated orange rind
-(orange part, or zest only)
GLAZE:
1 tb Heavy cream
1/4 ts Cinnamon
2 tb Sugar
PREHEAT THE OVEN TO 425F. Use an ungreased baking sheet. Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl. Stir well with a fork to mix and aerate. Add the butter and cut into the flour mixture, using a pastry blender or two knives, or work in, using your fingertips, until the mixture looks like fresh bread crumbs. Add the buttermilk, currants and orange rind. Mix only until the dry ingredients are moistened. Gather the dough into a ball and press so it holds together. Turn the dough out onto a lightly floured surface. Knead lightly 12 times. Pat the dough into a circle 1/2-inch thick. TO MAKE THE GLAZE: In a small bowl combine the cream, cinnamon and sugar; stir to blend. Brush the dough with the glaze. Cut the dough into 18 pie-shaped pieces. Place the scones 1 inch apart on the baking sheet. Bake for about 12 minutes or until the tops are browned. Serve hot.
How To make Buttermilk Scones's Videos
Traditional Irish Scones - EASY Home Baking Recipe!
Nothing beats a good scone and enjoyed still warm from the oven with butter and jam, it’s one of life’s finer pleasures. This recipe works a treat and can be adapted with whatever flavour combinations you fancy or simply stick to the classic.
Ingredients (US & METRIC):
500g/ 4 cups self-raising flour, plus extra for dusting
120g / 1 stick butter, chilled
1 tsp baking powder
250ml/ 1 cup milk, plus extra for brushing
1 large free-range egg
100g/ ½ cup currants
3 tbsp sugar
To serve:
Jam
Butter
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The BEST Scone Recipe
This delicious, classic scone recipe can be made with one bowl and two hands in just a few minutes. The have a crisp outer layer, are soft and tender inside, and go perfectly with clotted cream and jam! If you can clear up the pronunciation in the comments I would be so appreciative!
Full Recipe:
Scones are traditionally served with tea and are best when slathered in clotted cream and touched with jam. Unsurprisingly, it’s important to not overwork the dough and never roll it too thin.
Like a biscuit they should fluff up and rise during baking and to do that they need to start off thick. I did not adorn my scones/biscuits with dried fruit or nuts but if you are so inclined just mix them in at the very end.
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Buttermilk and Vanilla Scones Recipe
Simple recipe to make these classic buttermilk and vanilla scones with cream and jam replacing block butter with Western Star spreadable! It's easy to make scones with Buttermilk and the vanilla makes the flavour extra special. These scones are wonderful any time of the day.
0:00 How to make scones from scratch
0:18 How to knead scone mix
0:22 Using buttermilk in scones
0:39 How to cut scones dough properly
0:45 The secret to making good scones
0:48 How long to cook scones
0:50 How to stop scones going hard
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Buttermilk biscuits recipe || How to make the world's best buttermilk scones
Enjoy the soft and fluffy buttermilk biscuits.
Buttermilk scones written recipe:
Cooking Queen website:
How to make scones | taste.com.au
Watch this video then get cracking creating the best morning or afternoon tea ever!
Get this scone recipe here:
More scone recipes from taste.com.au:
1. Buttermilk scones:
2. Blueberry scones:
3. Pumpkin scones:
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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.