Buttermilk Scones. These basic Buttermilk Scones are made with lots of buttermilk of course, and some very cold butter for that delicious buttery taste and tender texture. Recipe courtesy of Mary Sue Milliken and Susan Feniger. Add butter and mix with your fingertips to a coarse meal.
These buttermilk scones have a sugary, crispy crust, a soft and pillowy middle, and pockets of juicy. Using buttermilk instead of cream in this recipe give the scones a richness without some of the fat. They are buttery and the cherries go well with the tang of buttermilk. You can cook Buttermilk Scones using 12 ingredients and 13 steps. Here is how you cook it.
Ingredients of Buttermilk Scones
- You need of Dough.
- You need 3 cup of All-purpose flour.
- You need 1/3 cup of Sugar.
- You need 2 1/2 tsp of Baking powder.
- Prepare 1/2 tsp of Baking soda.
- It’s 3/4 tsp of Salt.
- It’s 6 oz of Butter, unsalted, cold, cut into small pieces.
- Prepare 1 cup of Buttermilk.
- It’s 1 tbsp of Lemon zest.
- It’s of Sugar Topping.
- You need 2 oz of Butter, unsalted, melted for brushing.
- It’s 1/4 cup of Sugar, for dusting.
Try this excellent recipe for buttermilk scones. These sweetened buttermilk scones make great shortcakes or spread them with your favorite preserves or a lemon curd. These classic buttermilk scones are a reader favourite. First of all, these classic buttermilk scones are so easy to make.
Buttermilk Scones step by step
- Position the oven racks to divide the oven into thirds and preheat to 425?F..
- In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt with a fork..
- Add the cold butter pieces and, using your fingertips (or pastry blender or two knives), work the butter into the dry ingredients until the mixture resembles course cornmeal. ***Its okay if some larger pieces of butter remain; it makes the scones flakier.***.
- Pour in the buttermilk, add the zest, and mix with a fork until the ingredients are just moistened – you'll have a soft dough with a rough look. (If the dough looks dry, add another tablespoon of buttermilk.).
- Gather the dough into a ball, pressing it gently so it holds together, turn it out onto a lightly floured work surface, and knead it very briefly (about a dozen turns)..
- Cut the dough in half..
- Roll one of the dough halves into a 1/2-inch thick circle about 7 inches across..
- Brush the dough with half of the melted butter and sprinkle with 2 tablespoons of the sugar..
- Cut the circle into 6 triangles and place on a baking sheet..
- Repeat steps 7-9 with the other half of the dough..
- Bake the scones for 10 to 12 minutes, until both the tops and bottoms are golden..
- Transfer the scones to a rack to cool slightly. These are best served warm but are just fine at room temperature..
- STORING: If you are not going to eat the scones the day they are made, wrap them airtight and freeze; they'll stay fresh for a month. To serve, defrost the scones at room temperature in their wrappers, then unwrap and reheat on a baking sheet for 5 minute in a 350?F oven..
You don't even need an electric mixer. Add the buttermilk all at once along with the lemon zest and currants and mix gently with the wooden spoon by hand or on low speed if using the. Buttermilk scones are light and flaky and so easy to make. They are the perfect tea time or brunch How to make buttermilk scones. Stir flour, baking powder, salt and sugar together in a mixing bowl.