CREAMY BUTTERMILK SCONES
Yet another scone recipe, I know. This is from the Vegetarian Epicure - called simply Cream Scones originally, but for the purposes of this site, I thought my new title was more descriptive. These are just wonderful.
Provided by pattikay in L.A.
Categories Scones
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Beat together the buttermilk, egg and sugar.
- Mix 3 cups flour together with the baking powder, soda and salt.
- Add about 2/3 of the flour mixture to the buttermilk and stir well.
- Gradually add the melted butter, incorporating it thoroughly into the mixture.
- Stir in the remaining flour mixture and the currants.
- A little more flour may be necessary to form a stiff dough.
- Turn the dough out on a lightly floured surface and knead for several minutes.
- Separate it into 3 equal parts.
- Shape each part into a thick circle about 4-5 inches across.
- Cut the circles into quarters with a sharp knife, and arrange the scones on a buttered cookie sheet (I use a baking stone).
- Bake in preheated 400 degree oven for 20-25 minutes or until lightly browned. (watch them so they don't dry out!).
- Serve warm, or cold if you can wait that long.
Nutrition Facts : Calories 234.6, Fat 8.6, SaturatedFat 5.2, Cholesterol 38.8, Sodium 345.1, Carbohydrate 34.1, Fiber 1.3, Sugar 5.9, Protein 5.2
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Synesio Pop
[email protected]Overall, these scones were a great success! They were easy to make, delicious, and a hit with my family and friends.
FIZZA TALIB
[email protected]I'm a beginner baker and these scones were really easy to make. They turned out great and my family loved them!
Jesse Eugene
[email protected]I made these scones for a brunch party and they were a huge hit! Everyone loved them and asked for the recipe.
rich eberle
[email protected]These scones were a bit too sweet for my taste. I think I might try reducing the amount of sugar next time.
Theo Gaelebale
[email protected]I'm not a huge fan of scones, but these were really good! The buttermilk gave them a nice tang and the texture was perfect.
Maheen Fatima
[email protected]These scones are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them for later.
Rita Lewis
[email protected]I substituted almond milk for the buttermilk and they turned out great! I also added some chopped dried cherries and they were a delicious addition.
Pappu Chanda
[email protected]These scones were a bit dry for my taste. I think I might try adding a little more buttermilk next time, or maybe some melted butter.
SU NY
[email protected]I followed the recipe exactly and the scones turned out perfectly. They were so light and fluffy, and the buttermilk flavor was just right. I served them with some homemade jam and they were a hit!
Aneeshar Koottikkada
[email protected]I've made these scones several times now and they always turn out great. They're so easy to make and they're always a hit with my family and friends.
Audrey De bruin
[email protected]These scones were absolutely delicious! The buttermilk gave them a lovely tang, and the texture was perfect - light and fluffy on the inside, with a slightly crispy exterior. I'll definitely be making these again!