The Best Buttermilk Scones Recipes
CLASSIC BUTTERMILK SCONES
Steps:
- Preheat oven to 400F. Lightly grease baking pan (I use 1 large cookie sheet, you may need to use 2 depending on how big your pan is) and set aside.
- In a large bowl, combine 3 cups flour, 1/3 cup sugar, 1 teaspoon salt, 2 1/2 teaspoons baking powder and 1/2 teaspoon baking soda.
- Add the 3/4 cup butter and cut with a pastry cutter or a fork until the mixture looks coarse (you should see pieces of butter/flour "balls" about the size of chickpeas).
- Make a well in the middle and add 1 cup buttermilk. Mix until just combined. Don't over mix. Now is the time to add chocolate chips or other goodies, if using.
- Transfer the dough to a floured surface and divide into 2 equal parts. Lightly knead each into 3/4 inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out evenly, about 2 inches apart.
- Bake for 12-15 minutes or until lightly browned. Each oven is different and they brown pretty quickly so watch the oven (don't leave!).
- Take out of the oven and serve warm.
Nutrition Facts : Calories 187 kcal, Carbohydrate 23 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 202 mg, Sugar 4 g, ServingSize 1 serving
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.
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