sandi-in-hawaii
Well-known member
Oh, that crunchy sugar topping is my favorite part!!
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Bought 20 pounds of butter last night!
- Thread starter cynupstateny
- Start date
sandi-in-hawaii
Well-known member
And here's a picture.....
All this talk of scones made me so hungry, I had to make these! And I'm sitting here, happy as a clam, because I just ate two! OINK!
Made some substitutions:
*Yogurt instead of creme fraiche
*A couple of handfuls of fresh cranberries instead of dried
*Silk soy creamer to brush on the tops instead of melted butter
I also used my #20 cookie scoop (it's about 1/4 cup), flattened each scoop very slightly, and made 10 round scones instead of the wedges.
Baked at 400º in convection mode for 12 minutes.
Serve with Sue/San Diego's Tangerine Vanilla curd!
Since I had everything out, I made a second batch of dough. After it was mixed in the food processsor, I dumped the dough into a gallon-sized ziploc bag, patted it into a flat round, and stuck it in the freezer. I'm planning to bake it another day - cut the bag away, let it defrost for about 10 minutes or so, just so that I can score it into wedges, then bake for a few extra minutes. Should be good, right?
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/100_1449.jpg
All this talk of scones made me so hungry, I had to make these! And I'm sitting here, happy as a clam, because I just ate two! OINK!
Made some substitutions:
*Yogurt instead of creme fraiche
*A couple of handfuls of fresh cranberries instead of dried
*Silk soy creamer to brush on the tops instead of melted butter
I also used my #20 cookie scoop (it's about 1/4 cup), flattened each scoop very slightly, and made 10 round scones instead of the wedges.
Baked at 400º in convection mode for 12 minutes.
Serve with Sue/San Diego's Tangerine Vanilla curd!
Since I had everything out, I made a second batch of dough. After it was mixed in the food processsor, I dumped the dough into a gallon-sized ziploc bag, patted it into a flat round, and stuck it in the freezer. I'm planning to bake it another day - cut the bag away, let it defrost for about 10 minutes or so, just so that I can score it into wedges, then bake for a few extra minutes. Should be good, right?
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/100_1449.jpg
sandi-in-hawaii
Well-known member
Here's a link to Sue/San Diego's Tangerine Vanilla curd smileys/smile.gif
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=3683
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=3683
sandi-in-hawaii
Well-known member
Hi Michelle, please post buttermilk scone recipe - I love good scones! Thanks!
Here you go smileys/smile.gif Buttermilk Scones
2 1/2 cups flour
1/3 cup sugar
1 TSP baking powder
1/4 TSP baking soda (I sometimes use up to 1/2 TSP, depending on what I'm putting in the scones)
7 ounces cold butter, cut into cubes
1/4 TSP salt
1 cup plus ~ 1 TBSP buttermilk
egg wash (1 egg beaten with ~ 1/4 cup cream)
coarse sugar
Mix together the dry ingredients. In a food processor (or with pastry blender), add butter & pulse until only small pieces of butter remain. Place flour mixture into a large bowl. Add the buttermilk, stirring with a fork, then mixing by hand just to incorporate the flour - don't overmix/overwork the dough or you will melt the butter & the scones won't be flaky). Roll out into a ~10 inch round, brush with the egg/cream wash & sprinkle with coarse sugar. Cut into 8 or 10 wedges, place on a parchment-lined sheet & bake at 400F for ~25 minutes, or until a light golden brown.
I've done many variations with this basic scone dough - I do a Saskatoon Pecan scone, where i add 1/3 cup toasted pecans, 1 TSP cinnamon, in with the butter (& they get pulsed in the processor), then I add about 1 cup of Saskatoons (or blueberries) before adding the buttermilk.
2 1/2 cups flour
1/3 cup sugar
1 TSP baking powder
1/4 TSP baking soda (I sometimes use up to 1/2 TSP, depending on what I'm putting in the scones)
7 ounces cold butter, cut into cubes
1/4 TSP salt
1 cup plus ~ 1 TBSP buttermilk
egg wash (1 egg beaten with ~ 1/4 cup cream)
coarse sugar
Mix together the dry ingredients. In a food processor (or with pastry blender), add butter & pulse until only small pieces of butter remain. Place flour mixture into a large bowl. Add the buttermilk, stirring with a fork, then mixing by hand just to incorporate the flour - don't overmix/overwork the dough or you will melt the butter & the scones won't be flaky). Roll out into a ~10 inch round, brush with the egg/cream wash & sprinkle with coarse sugar. Cut into 8 or 10 wedges, place on a parchment-lined sheet & bake at 400F for ~25 minutes, or until a light golden brown.
I've done many variations with this basic scone dough - I do a Saskatoon Pecan scone, where i add 1/3 cup toasted pecans, 1 TSP cinnamon, in with the butter (& they get pulsed in the processor), then I add about 1 cup of Saskatoons (or blueberries) before adding the buttermilk.
sandi-in-hawaii
Well-known member
Thanks Michelle! I'll try that saskatoon variation soon smileys/smile.gif
Here's another great/easy recipe Meyer Lemon & Dried Blueberry
I got this from the Epi site and have made them 3 times with great success
Meyer Lemon and Dried Blueberry Scones
3 cups self rising flour
1/2 cup plus 1 1/2 tab. sugar
3/4 cup chilled unsalted butter, cut into 1/2" cubes
1 1/2 cups dried blueberries (10 oz) I got mine at Trader Joes
1 cup plus 1 tab buttermilk
1 1/2 tab finely grated Meyer lemon peel
Position rack in top third of oven and preheat to 425. Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips (or pastery blender) rub/cut in chilled butter until the size of small peas. Add dried blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour into dry ingredients and stir until dough begins to form (some of the flour will not be incorporated). Transfer to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide in half. Form each half into a ball and flatten into 1 inch disk. Cut each disk into 6 wedges.
Transfer scones to prepared baking sheet spacing 1 inch apart. Brush tops the remaining 1 tab buttermilk and sprinkle with remaining 1 1/2 tab sugar (I use raw or coarse sugar). Bake until scones are golden brown and toohpick comes out clean, about 25 minutes.
I got this from the Epi site and have made them 3 times with great success
Meyer Lemon and Dried Blueberry Scones
3 cups self rising flour
1/2 cup plus 1 1/2 tab. sugar
3/4 cup chilled unsalted butter, cut into 1/2" cubes
1 1/2 cups dried blueberries (10 oz) I got mine at Trader Joes
1 cup plus 1 tab buttermilk
1 1/2 tab finely grated Meyer lemon peel
Position rack in top third of oven and preheat to 425. Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips (or pastery blender) rub/cut in chilled butter until the size of small peas. Add dried blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour into dry ingredients and stir until dough begins to form (some of the flour will not be incorporated). Transfer to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide in half. Form each half into a ball and flatten into 1 inch disk. Cut each disk into 6 wedges.
Transfer scones to prepared baking sheet spacing 1 inch apart. Brush tops the remaining 1 tab buttermilk and sprinkle with remaining 1 1/2 tab sugar (I use raw or coarse sugar). Bake until scones are golden brown and toohpick comes out clean, about 25 minutes.
luisa_calif
Well-known member
This recipes (and other scone recipes) is the reason I gained 6 lbs last Feb! SO good!
I also have subbed Mexican crema fresca or butter milk for the creme fraiche & have used orange zest. I usually cut up the cranberries so they distribute better. Another thing is I save a bit of the buttermilk/juice mixture to brush on top (instead of butter) so the raw sugar sticks better. And I make 12 instead of 8.
I am staying away from scones until March as I finally lost those extra pounds.
I also have subbed Mexican crema fresca or butter milk for the creme fraiche & have used orange zest. I usually cut up the cranberries so they distribute better. Another thing is I save a bit of the buttermilk/juice mixture to brush on top (instead of butter) so the raw sugar sticks better. And I make 12 instead of 8.
I am staying away from scones until March as I finally lost those extra pounds.