* Exported from MasterCook *
Scones, Easy Buttermilk
Recipe By :Paula Montenegro
Serving Size : 15 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Hand Made Posted
Amount Measure Ingredient -- Preparation Method
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280 g all-purpose flour -- (2C)
2 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar
4 tablespoons butter -- very cold and in small pieces, (60g)
1 egg -- cold
3/8 cup buttermilk -- cold (90ml)
3/8 cup whipping cream -- or double cream, cold (90ml)
A fabulous scone recipe, neither too sweet nor savory. Easy to make,
you can have them at the table in under an hour. And scones freeze
like a dream. You can keep a batch in the freezer and bake to order!
Prep: 15 min
Cook: 25min
Total: 40 minutes
Make sure the ingredients are cold. I put the cut butter 5 to 10
minutes in the freezer. And the buttermilk and cream in the fridge
until the last minute.
Have ready a cookie sheet lined with parchment paper.
Preheat oven to 375F/190C.
In a large bowl put flour, baking powder (don't forget or your scones
won't rise!), salt and sugar. Mix lightly with your hand or fork.
Scatter cold butter on top and start working it into the flour
mixture. You can use a dough cutter. Mix it with the dry ingredients
but be careful not to warm it too much. If you feel it starts to
soften too much, pop the bowl in the fridge for a few minutes, or the freezer.
The butter should have some pieces the size of peas.
Make a well in the middle, add the egg and the buttermilk and cream.
With your fingers or a fork lightly stir until the egg breaks and
mixes with the liquid.
Incorporate the flour with a few swirls. The flour and butter should
be wet but dry spots must be seen.
Transfer to the clean counter and with your hands gather it and turn
it onto itself a few times. The dough will be floury and messy, but
you don't want to work it too much or make it smooth as you would a pie dough.
If you take a bit and squeeze it between your fingers it should come
together and not be too wet or too dry.
Press the whole mixture about 1" thick. The outer parts will be dry,
don't worry.
With a round cookie cutter (I use a flower shape sometimes because I
like how irregular they bake) cut the scones and put on the prepared
pan, leaving 2" or so between them.
Repeat with the remaining dough, bringing in the outer dry parts and
incorporating it into the dough.
When all you're scones are cut I like to take the sheet to the
freezer for 5 minutes.
Then bake for 20 minutes or so, until puffed, dry and a bit golden.
It you open one carefully it should be dry inside.
Keep in tins and re-warm when you eat them.
Or freeze individually (directly in the sheet) and bake as needed
directly from the freezer. They might take a few extra minutes.
NOTES: Be sure to read the 3 tips in the post to ensure a great scone.
You can add citrus zest, seeds (lemon and poppy seed always work),
ground spices such as cardamom or cinnamon some mini chocolate chips
or even minced herbs. Don't go crazy, just a 1/4 cup or so, this is
not a large recipe.
So let your imagination flow, or eat them plain and warm with butter
and jam (my favorite way).
3 tips:
The first rule of scone baking is very cold ingredients. I'm not
kidding when I say frozen butter, at least very cold. And don't take
the cream half an hour before you start mixing the scones. Butter,
cream, milk, they belong in the fridge until you need to scatter and pour them.
The second rule is not to work the dough much. It should come
together but still have floury patches. You don't need to work it
until it's smooth, like a pie dough for instance. It is an uneven
dough, with dry spots, and that's good for flakiness later.
The third rule is a rather high oven. They need that extra heat (and
baking powder) to rise however they can in spite of all that butter
and cream. And if by any chance you forgot to turn the oven on before
you start with the mixing, please don't leave the baking sheet with
the cut scones waiting on the counter. Put them in the fridge or
freezer the ten or fifteen minutes it takes for the oven to reach its
temperature.
Cal 135, Fat 7g, Carb 16g, Sod 172mg, Pro 3g
S(Internet address):
"https://vintagekitchennotes.com/easy-buttermilk-scones-and-my-best-tips/";
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Per Serving (excluding unknown items): 133 Calories; 6g Fat (39.5%
calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber;
31mg Cholesterol; 268mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0511