BUTTERMILK DROP SCONES
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
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
BUTTERMILK DROP SCONES
I came up with this recipe in an attempt to copy some terrific buttermilk scones I had at a restaurant in northern Wisconsin. These easy drop scones are the delicious result! -Ellyn Graebert, Tillamook, Oregon
Provided by Taste of Home
Time 30m
Yield 20 scones.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first six ingredients. Combine the egg, buttermilk and oil; stir into dry ingredients just until moistened. Fold in the cranberries, apricots and pecans. , Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Combine sugar and cinnamon; sprinkle over dough. Bake at 400° for 12-15 minutes or until lightly browned. Remove to wire racks. Serve warm.
Nutrition Facts : Calories 191 calories, Fat 9g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 179mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERMILK DROP SCONES
Make and share this Buttermilk Drop Scones recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Scones
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- In a bowl, sift together flour, sugar, baking powder, baking soda, salt and cinnamon.
- Cut in cold butter, until mixture has a consistancy of coarse meal.
- Add raisins (or cranberries).
- In another bowl, beat together buttermilk and eggs.
- Stir in liquid ingredients into dry.
- Stir together to form a smooth dough (don't overbeat).
- Drop by heaping tablespoonfuls onto a greased baking sheet.
- Bake 15-20 minutes, or until golden.
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.
EASY BUTTERMILK SCONES
Make and share this Easy Buttermilk Scones recipe from Food.com.
Provided by Aroostook
Categories Scones
Time 15m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Grease baking sheet.
- Melt butter and let cool slightly.
- Place flour in a bowl.
- Stir in melted butter and stir well.
- Add all the rest of the dry ingredients.
- Mix well.
- Add egg to buttermilk and mix well.
- Add buttermilk/egg all at once and stir.
- Dough should be slightly sticky.
- Drop by spoonful unto baking sheet.
- Brush with egg white and sprinkle with sugar.
- Bake at 425 for 10-12 minutes.
Nutrition Facts : Calories 102.8, Fat 1.3, SaturatedFat 0.6, Cholesterol 14.3, Sodium 188.1, Carbohydrate 19, Fiber 0.6, Sugar 2.5, Protein 3.4
BUTTERMILK DROP BISCUITS
This recipe is from Lodge Cast Iron, and is also featured in Cast-Iron Cooking for Dummies. It's designed to take advantage of a cast iron biscuit pan or a cast iron skillet or griddle. I used the basic recipe last night, and they came out tender and fluffy like a drop biscuit but with the taste of a good ol' buttermilk biscuit. I'll include variations from both sources in my end notes.
Provided by Misa3446
Categories Breads
Time 25m
Yield 7 biscuits, 7 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F.
- In a mixing bowl, add the flour, baking powder, baking soda, sugar, cream of tartar, and salt. Stir the dry ingredients together.
- Make sure you are using cold butter or shortening, and cut into the dry mixture with a pastry blender, fork or knife method. The mixture will have a coarse crumb consistency when you are ready for the next step.
- Pour in the buttermilk, and stir just until everything is blended. Take care not to overmix.
- Drop Biscuit Pan method: If you have a drop biscuit pan, spoon in the dough into each well, filling it pretty full. I used a 7 well cast-iron pan. If you don't have a pan - see the next step.
- Skillet or Griddle method: Mound the dough into about 7 biscuits onto your griddle or in your skillet. (Make sure these are oven-proof!).
- Bake for 15-18 minutes or until golden brown.
- Variations: For parsley biscuits, add 2 tablespoons of chopped fresh parsley. For a garden vegetable biscuit, add 2 tablepoons finely grated carrots, 1 tablespoon of chopped fresh parsley, and 1 tablespoon of finely chopped green onion.
Nutrition Facts : Calories 273.5, Fat 14, SaturatedFat 8.7, Cholesterol 37, Sodium 432.9, Carbohydrate 31.6, Fiber 1, Sugar 3.8, Protein 5.6
DROP SCONES
Serve our drop scones (also known as a scotch pancakes) with a glug of syrup and a handful of seasonal fruits for an indulgent breakfast or brunch
Provided by Good Food team
Categories Breakfast, Brunch, Dessert
Time 21m
Yield Makes 12-15
Number Of Ingredients 8
Steps:
- Sieve the flour into a bowl, and add the baking powder, sugar and ½ tsp of salt. Whisk the egg and milk together in a jug, then pour into the bowl and whisk for a few minutes until you make a smooth thick batter.
- Add a drizzle of oil to a hot plate or large frying pan, and spread using a piece of kitchen paper. Heat the pan over a medium heat, and once hot, drop 2 tbsp of the batter into the pan to make small pancakes. You will be able to make about 4-5 at a time.
- Cook the pancakes for 2-3 mins until the edges are set, and bubbles rise from the middle. Flip and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, keeping the cooked ones warm in a low oven, if you like. Add another drizzle of oil to the pan when needed.
- Top the pancakes with a little butter and a drizzle of maple syrup, alongside some seasonal fruit, if you like.
Nutrition Facts : Calories 92 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
BUTTERMILK SCONES
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
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
BASIC BUTTERMILK SCONES
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
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
FLAKY BUTTERMILK SCONES
I always thought I didn't like scones. That is until this weekend when I was at my son's baseball game and a mom from the other team brought homemade scones for breakfast. She offered me one (which I thought was very nice) and I was in buttery goodness heaven. Previous scones I have tasted, even the commercially prepared ones, have been crumbly and dry and extremely messy to eat. Not this tiny little triangle of butter with a touch of flour and scattered with currants. Now currants aren't really my thing but I am now determined to find the perfect scone or scones.This recipe is from A passion for baking by Marcy Goldman.
Provided by invictus
Categories Scones
Time 37m
Yield 8-10 scones
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Stack to baking sheets together and line the top baking sheet with parchment paper. Arrange oven rack to upper one third position.
- In a food processor bowl, add flour, sugar, salt baking powder, and baking soda and blend briefly. Add butter and pulse to make a grainy mixture. Alternately, combine the dry ingredients and cut in butter with a pastry knife.
- Turn into a large bowl. Lightly beat egg with buttermilk and then add to the dry ingredients. Combine with fork until you have a soft shaggy dough.
- Turn out mixture onto a lightly floured surface and knead 8 to 10 times until mixture is just barely rollable. Divide dough into two halves. Shape each half into a ball. Roll ball into a circle about 1 inch thick. Cut each circle into 4 wedges or more depending on how big you want your scones.
- Place wedges on prepared baking sheets. Brush tops with milk or melted butter.
- Bake until golden brown, about 15-20 minutes. If making smaller scones check on them after 15 minutes. It will take a bit longer to cook the larger ones.
Nutrition Facts : Calories 605.5, Fat 36.1, SaturatedFat 22.4, Cholesterol 119.5, Sodium 200.2, Carbohydrate 62.1, Fiber 1.7, Sugar 14.6, Protein 8.9
BUTTERMILK SCONES
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
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
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