Yummy Buttermilk Scones
Basic Scones recipe
Yield
4 servingsPrep
25 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | cups |
all-purpose flour
|
*
|
| 1 | cup |
baking powder
|
*
|
| ⅓ | cup |
baking soda
|
*
|
| 2 ⅔ | tablespoons |
salt
|
|
| 3 | quarts |
sugar
|
*
|
| 2 | quarts |
butter
|
*
|
| 2 | quarts |
buttermilk
|
|
| 32 | large |
eggs
|
|
|
butter
preserves, clotted cream, or whipped cream |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.6 | l |
all-purpose flour
|
*
|
| 237 | ml |
baking powder
|
*
|
| 79 | ml |
baking soda
|
*
|
| 4E+1 | ml |
salt
|
|
| 3 | quarts |
sugar
|
*
|
| 2 | quarts |
butter
|
*
|
| 2 | quarts |
buttermilk
|
|
| 32 | large |
eggs
|
|
| 1 | x |
butter
preserves, clotted cream, or whipped cream |
*
|
Directions
Preheat oven to 400℉ (200℃).
Butter and flour a baking sheet or line with baking parchment.
Mix flour, baking powder, soda, salt and sugar; sift into a medium bowl.
With a pastry blender or with fingertips, cut butter into dry ingredients until mixture is the consistency of fine crumbs.
Whisk buttermilk with eggs.
Pour in milk all at once and stir to mix. As soon as mixture holds together, turn out onto a floured work surface and knead lightly.
Roll to a thickness of ½ to ¾ inch; cut into 2½ inch rounds with floured cutter.
Or halve dough and knead gently to form 2 balls.
Flatten each ball to a thickness of ½ to 1 inch.
With a sharp knife, cut each round into 8 triangles.
Arrange on prepared baking sheet and bake until golden brown (20 to 30 minutes).
Serve hot with butter, preserves and cream, if desired.
ORANGE/LEMON SCONES: With buttermilk-egg mixture, add 1 tablespoon grated orange or lemon rind.
RAISIN SCONES: With buttermilk-egg mixture, add 1 cup dark or golden raisins, dried currants or a combination.
SPICE SCONES: To dry ingredients, add 1 teaspoon mixed spices (equal amounts of ground cinnamon, nutmeg, cloves and allspice).
