Best Buttermilk Scones Recipes

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BUTTERMILK SCONES



Buttermilk Scones image

Provided by Food Network

Categories     side-dish

Yield 16 scones

Number Of Ingredients 9

3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter
1 cup buttermilk
1/2 cup currants (optional)
1 tablespoon heavy cream, for brushing

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.

BUTTERMILK SCONES



Buttermilk scones image

Afternoon tea just wouldn't be the same without warm scones straight from the oven

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 30m

Yield Makes 10 -12

Number Of Ingredients 7

450g self-raising flour, plus extra for dusting
¼ tsp salt
100g cold butter, diced
85g golden caster sugar
284ml pot buttermilk
2 tsp vanilla extract
splash of milk

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.

Nutrition Facts : Calories 229 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

BUTTERMILK SCONES



Buttermilk Scones image

This basic scone recipe can be adapted by adding chopped dried fruit or grated cheese.

Provided by BEVCHRIS

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 8

Number Of Ingredients 5

3 cups all-purpose flour
2 tablespoons baking powder
¼ teaspoon salt
⅓ cup butter, melted
1 ¼ cups buttermilk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large mixing bowl, sift together flour, baking powder and salt. Add butter and buttermilk; stir until a soft dough is formed.
  • Turn the dough out onto a lightly floured surface and press dough into a rectangle about 3/4 inch thick and 4 inches wide. Cut into 8 even sized pieces.
  • Place the scones on a lightly greased baking sheet and bake at 425 degrees F (220 degrees C) for 10 to 15 minutes, or until golden brown.

Nutrition Facts : Calories 255.6 calories, Carbohydrate 38.6 g, Cholesterol 21.9 mg, Fat 8.5 g, Fiber 1.3 g, Protein 6.2 g, SaturatedFat 5.1 g, Sodium 534 mg, Sugar 2 g

CRANBERRY BUTTERMILK SCONES



Cranberry Buttermilk Scones image

In Bend, Oregon, Loraine Meyer bakes these light, fluffy scones that are loaded with dried cranberries and topped with cinnamon-sugar. "I take them to breakfast meetings, serve them at brunches, and share them with neighbors and friends," she says.

Provided by Taste of Home

Categories     Brunch     Desserts

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

3 cups all-purpose flour
1/3 cup plus 2 tablespoons sugar, divided
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup cold butter
1 cup buttermilk
1 cup dried cranberries
1 teaspoon grated orange zest
1 tablespoon whole milk
1/4 teaspoon ground cinnamon

Steps:

  • In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly. Stir in the buttermilk just until combined. Fold in the cranberries and orange zest. , Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 283 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 422mg sodium, Carbohydrate 41g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.

WHOLE-WHEAT BUTTERMILK SCONES WITH RAISINS AND OATMEAL



Whole-Wheat Buttermilk Scones With Raisins and Oatmeal image

You may be accustomed to the gigantic, sweet scones in coffee shops in this country. They are nothing like the diminutive, light scones that originated in Britain and Ireland. This is a whole-wheat version, only moderately sweet -- the way I think scones should be. You can always top them with jam or honey if you want more sugar. The whole-wheat flour brings a rich, nutty flavor to the scones.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, quick, side dish

Time 30m

Yield 12 small scones

Number Of Ingredients 10

150 grams (approximately 1 1/4 cups) whole-wheat flour
62 grams (approximately 1/2 scant cup) unbleached all-purpose flour
40 grams (approximately 1/3 cup) oatmeal
10 grams (2 teaspoons) baking powder
5 grams (1/2 teaspoon) baking soda
25 grams (approximately 2 tablespoons) raw brown sugar (turbinado)
3 grams (approximately scant 1/2 teaspoon) salt
70 grams (2 1/2 ounces / 5 tablespoons) unsalted butter
125 grams (approximately 1/2 cup) buttermilk
75 grams (approximately 1/2 cup) raisins

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment.
  • Sift together flours, baking powder, baking soda, sugar and salt. Stir in oatmeal. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed, or pulse in a food processor, until incorporated. Add buttermilk and raisins and mix just until dough comes together.
  • Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter or into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 216 milligrams, Sugar 7 grams, TransFat 0 grams

BLUEBERRY BUTTERMILK SCONES



Blueberry Buttermilk Scones image

Delicious blueberry scones for an anytime snack. Serve with fresh sliced strawberry and banana.

Provided by CHINER

Categories     Bread     Quick Bread Recipes     Scone Recipes

Yield 12

Number Of Ingredients 12

cooking spray
2 cups all-purpose flour
4 tablespoons white sugar, divided
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
½ cup butter, cut into chunks
1 cup fresh blueberries
¾ cup buttermilk
1 egg white, lightly beaten
1 tablespoon powdered sugar, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Coat 2 baking sheets with cooking spray.
  • Whisk flour, 3 tablespoons sugar, baking powder, baking soda, salt, and nutmeg together in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse meal. Stir blueberries and buttermilk into the flour mixture until combined.
  • Gather dough into a ball and knead on a lightly floured board for 2 minutes. Then roll dough out into a 3/4-inch-thick slab. Cut into 3-inch triangles with a sharp knife and distribute scones evenly onto the prepared baking sheets. Brush tops with egg white and sprinkle with remaining 1 tablespoon sugar.
  • Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the baking sheets and place on cooling racks. Dust tops with powdered sugar; serve warm.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 23.5 g, Cholesterol 20.9 mg, Fat 8.1 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 306.3 mg, Sugar 6.8 g

BLUEBERRY-BUTTERMILK SCONES



Blueberry-Buttermilk Scones image

The secret to making delicate scones is handling the dough as little as possible. Another tip: If you don't have buttermilk, you can substitute 1/2 cup plain yogurt whisked with 2 tablespoons milk.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 dozen

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 cup cake flour, (not self-rising)
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
1 cup (1/2 pint) blueberries
1/2 cup low-fat buttermilk
1 large egg, plus 1 large egg lightly beaten for egg wash
1/2 teaspoon pure vanilla extract
Fine sanding sugar, for sprinkling

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.

BUTTERMILK OATMEAL SCONES



Buttermilk Oatmeal Scones image

Hearty oatmeal scones that are simple and delicious!

Provided by KaylieL

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 8

Number Of Ingredients 12

2 cups all-purpose flour
1 ¼ cups quick-cooking oats
½ cup packed brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup butter-flavored shortening
1 cup buttermilk
2 teaspoons vanilla extract
1 tablespoon confectioners' sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Combine flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Cut in shortening and mix until just a few chunks remain. Add buttermilk and vanilla extract; stir until combined.
  • Shape dough into individual scones, about 3 inches across and 1 inch thick. Arrange on the prepared baking sheet.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool for 5 minutes before lightly dusting with powdered sugar.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 49.3 g, Cholesterol 1.2 mg, Fat 14.8 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 3.7 g, Sodium 462.1 mg, Sugar 16.1 g

DRIED CHERRY BUTTERMILK SCONES



Dried Cherry Buttermilk Scones image

Categories     Bread     Milk/Cream     Breakfast     Dessert     Bake     St. Patrick's Day     Cherry     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 scones

Number Of Ingredients 11

1/2 cup buttermilk plus 1/4 cup for brushing the scones
1 large egg
3 tablespoons light brown sugar
1 teaspoon vanilla extract
2 1/4 cups cake flour (not self-rising)
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/2 cup dried sour cherries (available at specialty foods shops)
granulated sugar for sprinkling

Steps:

  • In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough. Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.

BUTTERMILK-BANANA SCONES



Buttermilk-Banana Scones image

Tender, buttery scones with a lovely hint of cinnamon. Infused with moisture and flavor from the ripe bananas. These are a tasty way to start the day-perfect with some tea or coffee!

Provided by Rebekah Rose Hills

Time 40m

Yield 12

Number Of Ingredients 9

2 ¾ cups all-purpose flour, or more as needed
¼ cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup cold butter, cut into pieces
1 cup mashed ripe bananas
¾ cup buttermilk
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat (such as Silpat®).
  • Combine 2 3/4 cups flour, brown sugar, baking powder, cinnamon, and salt in a medium bowl; stir to blend. Toss in cold butter and cut it into the dry mixture with a pastry cutter until mixture resembles coarse crumbs.
  • Blend mashed bananas, buttermilk, and vanilla together in a small bowl. Pour into the dry ingredients and stir gently until the mixture comes together. If it's a little too wet, add just a little bit more flour. Handle as lightly as possible and form into a disc on the prepared baking sheet. Gently cut into 12 wedges or just score the disc.
  • Bake in the preheated oven until golden brown and baked all the way through, 22 to 28 minutes. Cool on the baking sheet for a few minutes before moving to a rack to complete cooling.

Nutrition Facts : Calories 213.7 calories, Carbohydrate 31.8 g, Cholesterol 20.9 mg, Fat 8.2 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 5 g, Sodium 200 mg, Sugar 7.6 g

BUTTERMILK SCONES



Buttermilk Scones image

I was happy to discover this recipe. The small quantity is just what I was looking for in my quest for recipes for two. Happily, there can be a few left over for a snack later. The nice flavor of these scones makes them a favorite. -Ruth LeBlanc, Nashua, New Hampshire

Provided by Taste of Home

Time 40m

Yield 6 scones.

Number Of Ingredients 9

1 cup all-purpose flour
2 tablespoons plus 1/2 teaspoon sugar, divided
1 teaspoon baking powder
2/3 teaspoon baking soda
1/4 cup cold butter
1/3 cup buttermilk
3 tablespoons raisins or dried currants
1/4 teaspoon grated lemon or orange peel
1/8 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 179 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 299mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY-ORANGE BUTTERMILK SCONES



Cranberry-Orange Buttermilk Scones image

I couldn't find this exact recipe posted, so I am posting ANOTHER cranberry scone recipe. :) My mom makes these and they always turn out moist and flaky. They are especially good if you use dried cranberries that are flavored with orange (I found them at Trader Joe's). Since I don't usually have buttermilk on hand, I combine 1 Tbsp. lemon juice plus enough milk to equal one cup and let it curdle while I am mixing the dry ingredients.

Provided by Al Al

Categories     Scones

Time 35m

Yield 12 serving(s)

Number Of Ingredients 12

3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup cold butter or 3/4 cup margarine
1 cup buttermilk
1 cup dried cranberries
1 teaspoon grated orange peel
1 tablespoon milk
2 tablespoons sugar
1/4 teaspoon ground cinnamon

Steps:

  • In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt, and baking soda.
  • Cut in butter till crumbly.
  • Stir in buttermilk gently until just combined.
  • Fold in cranberries and orange peel.
  • Turn onto a floured surface and divide into two balls.
  • Pat each ball into a six inch circle and place on a lightly greased baking sheet.
  • Cut each into six wedges, leaving them together on the pan.
  • Brush with milk, then sprinkle on the sugar combined with the cinnamon.
  • Bake in a 400 degree oven for 15-20 minutes or until golden brown.
  • You can also cut them into circles with a round cookie cutter, but the baking time will be less if you place them on the baking sheet not touching each other.

Nutrition Facts : Calories 258.7, Fat 12.1, SaturatedFat 7.5, Cholesterol 31.5, Sodium 397.7, Carbohydrate 33.9, Fiber 1.3, Sugar 9, Protein 4.1

IRISH DRIED CHERRY BUTTERMILK SCONES



Irish Dried Cherry Buttermilk Scones image

I LOVE pretty, tasty, desserts! English teas and such are wonderful! I think that these scones will enhance any garden party that you are giving.

Provided by tornadoes three

Categories     Scones

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup buttermilk, plus
1/4 cup buttermilk, for brushing the scones
1 large egg
3 tablespoons light brown sugar
1 teaspoon vanilla
2 1/4 cups cake flour (not self-rising)
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/8 cup cold unsalted butter, cut into bits
1/2 cup dried sour cherries (available at specialty foods shops)
granulated sugar, for sprinkling

Steps:

  • In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well.
  • In another bowl stir together the flour, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal.
  • Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough.
  • Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar.
  • Bake the scones in the middle of a preheated 400°F oven for 15 to 18 minutes, or until they are golden.

BEST BUTTERMILK RAISIN SCONES



Best Buttermilk Raisin Scones image

Make and share this Best Buttermilk Raisin Scones recipe from Food.com.

Provided by Raspberry Cordial

Categories     Scones

Time 23m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups flour
1/2 teaspoon baking soda
1 tablespoon baking powder, heaping
1/2 cup white sugar
1/4 teaspoon salt
1/2 cup margarine or 1/2 cup butter
3/4 cup buttermilk
1/2 cup raisins

Steps:

  • Preheat oven to 400°F.
  • In large bowl mix together flour, baking soda, baking powder, sugar and salt.
  • Cut in margarine with pastry cutter till crumbly.
  • Add buttermilk and raisins and mix. Batter should be stiff but not dry.
  • Drop by large rounded spoonfuls onto cookie sheet lined with parchment paper. Sprinkle tops of scones with sugar.
  • Bake 15 minutes till golden brown.
  • Serve with strawberry jam and devonshire cream.
  • Recipe may be doubled.

BUTTERMILK SCONES



Buttermilk Scones image

Last summer, I gave up going abroad and took a staycation in Cornwall. Apart from one gorgeous, glinting day, it rained and blustered and blew, and I loved it. There I was, with a fire burning inside, the mackerel-coloured sea swirling outside, living off the fat, that's to say, the clotted cream of the land. If you can't find clotted cream (sometimes called Devonshire cream) then feel free to lavishly spoon softly heavy whipped cream onto the scones instead. The buttermilk in these scones only gives them a slight tang, all the better to enjoy the jam and cream on top, but is also what yields such a melting, tender crumb. These scones do look a bit like they are suffering from cellulite (though I dare say we all might, if we ate too many of them), but proper scones should not have the smooth-sided denseness of the store-bought variety. And they are so worth making. Until you have made a batch of scones you won't have any idea how easy they are to throw together. Frankly, it shouldn't take longer than 20 minutes to make and bake them, from start to finish. Even though the process is hardly lengthy enough to warrant cooking them in advance, I like to make up quite a big batch - and this recipe will give you about 18 scones - and freeze some (they thaw incredibly quickly) to produce a near-instant cream tea at some future date.

Provided by Nigella Lawson : Food Network

Time 22m

Yield 17 to 18

Number Of Ingredients 10

3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
2 teaspoons superfine sugar
4 tablespoons (1/4 cup) unsalted butter
2 tablespoons soft vegetable shortening
1 1/4 cups buttermilk
1 egg, beaten, for an egg wash (optional)
1 large lipped baking sheet or half sheet pan
1 (2-inch) biscuit cutter, preferably fluted

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.

BUTTERMILK BANANA SCONES WITH PRALINE GLAZE



Buttermilk Banana Scones with Praline Glaze image

The British may argue about whether or not these are authentic scones, but I'll bet they won't argue about this: They are delicious! Crunchy, slightly sweet scones made with buttermilk and bits of banana are drizzled with a fabulous praline glaze. They really need no embellishment, though feel free to add some whipped cream, if you must!

Provided by Bibi

Time 45m

Yield 10

Number Of Ingredients 17

2 ½ cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, cut into small pieces
½ cup buttermilk
1 large egg
½ teaspoon vanilla extract
1 ½ cups finely chopped bananas
1 tablespoon unsalted butter, melted
½ cup unsalted butter
½ cup brown sugar
¼ cup buttermilk
¼ teaspoon salt
¾ cup chopped pecans

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. Cut in butter pieces with a pastry knife or 2 knives until there are no large pieces and the mixture begins to look like coarse meal.
  • Combine buttermilk, egg, and vanilla in a separate bowl; stir until well blended. Add buttermilk mixture to dry mixture and stir to combine, about 30 seconds. Add chopped banana and stir until mixture is just beginning to come together. Turn out everything onto a floured work surface.
  • Using a very light touch and floured fingers, gently push the dough together and mold it into a ball. With a bench scraper or large spatula, move dough ball to the parchment-lined baking sheet.
  • Gently press dough into a large circle, about 12 inches across and 3/4 inch thick. Using the bench scraper or a sharp knife, cut the dough circle into 10 equal slices. Press downward with the bench scraper or knife, lifting and pressing down, as you work your way across the circle. Do not drag to cut, or the edges will seal and spoil the rise. Brush top of the dough with melted butter.
  • Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes.
  • While the scones are baking, melt butter for glaze in a small saucepan over medium heat. Add brown sugar and stir to combine. Stir in buttermilk and salt and bring to a boil. Boil for 1 minute, then stir in chopped pecans. Boil, stirring frequently for 1 more minute. Remove from the stove and allow to cool slightly.
  • Drizzle glaze over warm scones and serve immediately.

Nutrition Facts : Calories 469.6 calories, Carbohydrate 54.8 g, Cholesterol 71.2 mg, Fat 26.5 g, Fiber 2.6 g, Protein 5.8 g, SaturatedFat 13.2 g, Sodium 515.6 mg, Sugar 26.2 g

BASIC BUTTERMILK SCONES



Basic buttermilk scones image

These savoury scones are perfect with potted fish. Make early in the day then warm before serving, for the best results

Provided by Mary Cadogan

Categories     Brunch, Buffet, Lunch, Side dish

Time 40m

Yield Makes 16

Number Of Ingredients 5

350g self-raising flour
½ tsp bicarbonate of soda
a good pinch of salt
85g butter
284ml carton buttermilk

Steps:

  • Preheat the oven to 220C/gas 7/fan 200C. Mix the flour, bicarbonate of soda and salt in a bowl. Add the butter, cut into small pieces and rub in with your fingertips until the mixture resembles fine breadcrumbs.
  • Tip in the buttermilk and mix lightly and quickly to form a soft dough. Knead very briefly, then roll out to 2cm thickness and cut into sixteen 5cm rounds.
  • Put on a baking sheet (no need to grease) a little apart, and bake for 12-15 minutes, until risen and pale golden.

Nutrition Facts : Calories 118 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.56 milligram of sodium

SCOTTISH BUTTERMILK OAT SCONES



Scottish Buttermilk Oat Scones image

This recipe was with Bob's Redmill Steel cut oats. I use the steelcut oats for oatmeal for breakfast and this seemed like a way to get fiber and a scone.

Provided by Muddyboots

Categories     Scones

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1 cup steel cut oats
1 cup buttermilk
1/2 cup whole grain oat flour
1/2 cup whole wheat flour
1/2 cup white flour
1 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup raisins or 1/3 cup currants
4 tablespoons butter
1 tablespoon milk
cinnamon
sugar

Steps:

  • Preheat oven to 350 degrees and toast steel cut oats for 20 minutes or until golden stirring once in awhile to prevent burning. In a large bowl combine flours, soda, salt and dried fruit. When steelcut oats done reset oven to 400 degrees. In a small bowl combine cooked steel cut oats and buttermilk and let sit for 20 minutes. Using a pastry cutter combine flour mixture with cold butter which has been cut into small pieces. Stir mixture until crumbly then stir into buttermilk and oats. I added 1/3 cup of fresh blueberries, drained and dried cranberries. Butter a cookie sheet and after mixing everything but don't over mix place on the cookie sheet making into a large circle about 3/4 inches thick. Score the top into 8 wedges and brush with milk. Mix cinnamon and sugar and sprinkle on top. Bake 12-15 minutes.

BUTTERMILK DROP SCONES



Buttermilk Drop Scones image

A moist and warm breakfast treat that goes great with a cup of hot herbal tea. You don't have to go to the coffee shop anymore to get a great-tasting drop scone.

Provided by Kristi Celaya

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 20

Number Of Ingredients 14

1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
1 ¼ cups rolled oats
2 tablespoons white sugar
4 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 ½ cups low-fat buttermilk
⅔ cup unsweetened applesauce
1 egg
½ cup dried cranberries
¼ cup sliced almonds
2 tablespoons white sugar
¼ teaspoon ground cinnamon

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.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 24.4 g, Cholesterol 8.9 mg, Fat 1.6 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 0.3 g, Sodium 194.9 mg, Sugar 6.3 g

APPLE BUTTERMILK SCONES



Apple Buttermilk Scones image

Buttermilk brings a bit of tang and tenderness and is a great partner to the scones' sweet-spicy cinnamon flavor. Expect a crunchy golden exterior with crumbly edges and a soft center.

Provided by lutzflcat

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 1h5m

Yield 12

Number Of Ingredients 13

2 ⅔ cups all-purpose flour
¼ cup brown sugar
4 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
6 tablespoons frozen unsalted butter
1 cup whole buttermilk
1 large egg
1 ¼ cups tart apples - peeled, cored, and cut into 1/2-inch cubes
½ cup confectioners' sugar
2 tablespoons maple syrup
½ teaspoon ground cinnamon
¼ teaspoon grated nutmeg

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
  • Whisk together flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.
  • Quickly shred butter into the flour mixture. Using a fork, gently work butter into the flour until it is the consistency of coarse crumbs.
  • Whisk buttermilk and egg together in a small bowl and pour over the flour mixture. Use a spatula to combine until just moist. Gently fold in chopped apples, using your hands if necessary, until it just comes together. Do not over mix the dough.
  • Turn dough out onto a lightly floured surface, divide in half, and pat each half into a 5-inch circle. Using a bench scraper or knife coated with cooking spray, cut into 6 wedges. Place wedges, not touching, on the prepared cookie sheet
  • Bake in the preheated oven until light golden brown, about 15 minutes. Transfer to a wire rack to cool, about 30 minutes.
  • Whisk confectioners' sugar, maple syrup, and cinnamon together until a smooth glaze forms. Drizzle over scones and garnish with grated nutmeg.

Nutrition Facts : Calories 120 calories, Carbohydrate 15.4 g, Cholesterol 31.6 mg, Fat 6.4 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 3.9 g, Sodium 289.3 mg, Sugar 13.9 g

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