Best Lindas Fantabulous Overnight Buttermilk Scones Recipes
BUTTERMILK SCONES
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
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
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 SCONES
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
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.
LINDA'S LASAGNA
This is my mother's wonderful lasagna recipe. It has been a favorite in our family for years!
Provided by RBLAIR
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 8
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, cook beef until brown. Drain off all fat. Add onion and cook until translucent. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper, and sugar. Stir until combined and cook over medium heat until boiling. Reduce heat to low and simmer for 1 hour.
- While sauce is simmering, blend cottage cheese, Parmesan cheese, and egg until smooth. Set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread 1 cup of sauce in the bottom of a 9x13-inch baking dish. Cover sauce with 3 noodles. Cover noodles with 1/3 of the remaining sauce. Top with 1/2 of the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
- Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 38.2 g, Cholesterol 104.5 mg, Fat 21.8 g, Fiber 4.1 g, Protein 38.2 g, SaturatedFat 11.3 g, Sodium 1625.9 mg, Sugar 9.3 g
LINDA'S FANTABULOUS OVERNIGHT BUTTERMILK SCONES
These are my hubby's favorite scones. He likes them with rasins and I like them with currants or dried cranberries and orange zest. The combinations are endless. Mini chocolate chips are good too! Chopped macadamia nuts and white chocolate chips are yummy and pecans with maple butter can't be beat - just substitute light brown sugar for 1 Tablespoon of the white and mix unsalted butter with a few spoonsful of maple syrup for a wonderful spread! I hope you like them.
Provided by Secret Agent
Categories Scones
Time 30m
Yield 8 large scones, 8 serving(s)
Number Of Ingredients 11
Steps:
- Whiz flour, white sugar, salt, baking powder and baking soda in the food processor.
- Add the butter and shortening and pulse a few times to get pea sized chunks of fat.
- Add one cup of buttermilk and pulse about 5 times.
- At this time you may add 1/3 cup of add-ins such as rasins or chopped dates or what you like in any combination. Try not to add more than 1/2 cup of add-ins or the dough may not want to co-operate.
- Turn out onto a nonstick (such as a silpat) and very lightly floured surface, bring the dough together and form into a disc. Try not to handle too much. When your disc is formed it should be about 1 1/2 inches high.
- Cut into 8 pieces and place on a parchment lined half - sheet pan making sure they do not touch.
- Cover with plastic wrap and store in refrigerator overnight.
- In the morning: Preheat the oven to 400 degrees.
- When the oven is hot, beat egg yolk and one tablespoon buttermilk together and brush tops of scones. Dust with a little superfine sugar if you like.
- Bake for about 15 minutes. This is a convection bake time so you may need to add a minute or two for a conventional oven.
- I won't put the endless combinations of add-ins here but you get the idea - add what you like and enjoy!
- Honey butter: one cup of butter and 1/4 cup of your favorite honey mixed well and spread on a warm scone is yummy. I also use this on my Yankee corn bread. For honey butter variations you can skip the honey and add in fruit preserves for something different. Apricot or Lemon marmalade are super.
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