Time 22m Yield 17 to 18 Number Of Ingredients 10 Steps:
Preheat the oven to 425 degrees F and line a large lipped baking sheet with parchment paper. Put the flour into a bowl with the baking soda, cream of tartar, and sugar. Chop the butter and the vegetable shortening into pieces and drop them into the flour. Rub the fats into the flour - or just mix any old how - and then pour in the buttermilk, working everything together to form a dough. Lightly flour your work surface. Pat the dough into a round-edged oblong about 1 3/4 inches thick and cut out 2-inch scones with a biscuit cutter. (Mine are never a uniform height, as I only pat the dough into its shape without worrying whether it’s irregular or not.) Arrange the scones fairly close together on your lined baking sheet, and brush with beaten egg (to give golden tops) or not as you wish. Bake for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel. Remove them to a wire rack to cool, and serve with clotted cream and your favourite jam. Make Ahead Note: Scones are best on the day they are made but day-old scones can be revived by warming in oven preheated to 300 degrees F for 5 to 10 minutes. Freeze Note: Baked scones can be frozen in airtight containers or resealable bags for up to one month. Thaw for 1 hour at room temperature and warm as above. Unbaked scones can be put on parchment-lined trays and frozen until solid. Transfer to resealable bags and freeze for up to 3 months. Bake direct from frozen, as directed in recipe, but allowing extra 2 to 3 minutes baking time.
Time 40m Yield 6 scones. Number Of Ingredients 9 Steps:
In a small bowl, combine the flour, 2 tablespoons sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in the buttermilk, raisins and lemon peel until a soft dough forms. , Turn dough onto a lightly floured surface; knead gently 5-6 times or until no longer sticky. On a lightly greased baking sheet, pat dough into a 5-in. circle about 3/4 in. thick. Score the top, making six wedges. , Combine cinnamon and remaining sugar; sprinkle over the top. Bake at 375° for 23-25 minutes or until golden brown. Remove from pan to a wire rack. Break into wedges. Serve warm.
Time 30m Yield Makes 10 -12 Number Of Ingredients 7 Steps:
Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter into a food processor and pulse until you can’t feel any lumps of butter (or rub in butter with fingers). Pulse in the sugar. Gently warm the buttermilk (don’t throw away the pot) and vanilla in a microwave or pan. Using your largest bowl, quickly tip in some of the flour mix, followed by some of the buttermilk mix, repeating until everything is in the bowl. Use a knife to quickly mix together to form a dough - don’t over-mix it. Tip onto a floured surface and lightly bring together with your hands a couple of times. Press out gently to about 4cm thick and stamp out rounds with a 6cm or 7cm cutter. Re-shape trimmings, until all the dough is used. Spread out on a lightly floured baking sheet or two. Add a splash of milk into the buttermilk pot, then use to glaze the top of each scone. Bake for 10-12 mins until golden and well risen.
Yield Makes 1 dozen Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Whisk together flours, granulated sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has the texture of coarse meal. Stir in blueberries. Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in bowl. Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch-thick round. Cut into 12 wedges. Transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire racks to cool.
Yield 16 scones Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired. Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.
Time 30m Yield 8-10 serving(s) Number Of Ingredients 10 Steps:
Set oven to 350 degrees. In a bowl, sift together flour, sugar, baking powder, baking soda, salt and cinnamon. Cut in cold butter, until mixture has a consistancy of coarse meal. Add raisins (or cranberries). In another bowl, beat together buttermilk and eggs. Stir in liquid ingredients into dry. Stir together to form a smooth dough (don’t overbeat). Drop by heaping tablespoonfuls onto a greased baking sheet. Bake 15-20 minutes, or until golden.
Time 30m Yield 20 Number Of Ingredients 14 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet. Stir all-purpose flour, whole wheat flour, oats, sugar, baking powder, salt, and baking soda together in a mixing bowl until all ingredients are evenly dispersed. Stir buttermilk, applesauce, and egg together in a separate bowl. Add to flour mixture and stir until dough is sticky. Fold in cranberries and almonds. Combine sugar and cinnamon in a bowl for the topping. Drop 1/4 cup-size dollops of batter onto the prepared baking sheet. Sprinkle with cinnamon-sugar mixture. Bake in the preheated oven until tops are golden brown, 15 to 18 minutes.
Time 30m Yield 20 scones. Number Of Ingredients 15 Steps:
In a large bowl, combine the first six ingredients. Combine the egg, buttermilk and oil; stir into dry ingredients just until moistened. Fold in the cranberries, apricots and pecans. , Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Combine sugar and cinnamon; sprinkle over dough. Bake at 400° for 12-15 minutes or until lightly browned. Remove to wire racks. Serve warm.
More about “buttermilk drop scones recipes”
Time 37m Yield 8-10 scones Number Of Ingredients 7 Steps:
Preheat oven to 425 degrees. Stack to baking sheets together and line the top baking sheet with parchment paper. Arrange oven rack to upper one third position. In a food processor bowl, add flour, sugar, salt baking powder, and baking soda and blend briefly. Add butter and pulse to make a grainy mixture. Alternately, combine the dry ingredients and cut in butter with a pastry knife. Turn into a large bowl. Lightly beat egg with buttermilk and then add to the dry ingredients. Combine with fork until you have a soft shaggy dough. Turn out mixture onto a lightly floured surface and knead 8 to 10 times until mixture is just barely rollable. Divide dough into two halves. Shape each half into a ball. Roll ball into a circle about 1 inch thick. Cut each circle into 4 wedges or more depending on how big you want your scones. Place wedges on prepared baking sheets. Brush tops with milk or melted butter. Bake until golden brown, about 15-20 minutes. If making smaller scones check on them after 15 minutes. It will take a bit longer to cook the larger ones.
