Food recipes
Buttermilk Scones
Buttermilk Scones Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table sugars, granulated butter, w...
Buttermilk Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
cherries, sweet, raw
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
Directions:
Preheat oven to 400 degrees (200 C.).
Line a baking sheet with parchment paper.
In a large bowl, combine flour, baking powder, baking soda, salt and sugar and whisk to combine.
Cut butter into the flour mixture with a pastry cutter until the mixture resembles very coarse meal.
Stir in buttermilk and vanilla, adding the dried cherries as the dough starts to come together.
The dough should be sticky but not runny.
Do Not Overwork the dough.
Sprinkle a little flour on a cutting board or counter top and turn dough onto surface.
Form dough into a disc 1 inch thick and place on baking sheet.
Cut the dough disk into 6-8 wedges using a knife or a pizza cutter.
You may separate the scones or bake them together and break them apart after they're baked (I like to separate them).
Brush with 1 tbsp (15 ml) buttermilk and sprinkle liberally with coarse sugar (sugar is optional).
Bake at 400 degrees (200 C.) for 15-18 minutes, or until lightly browned.
Let cool for a few minutes before serving.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
cherries, sweet, raw
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
Directions:
Preheat oven to 400 degrees (200 C.).
Line a baking sheet with parchment paper.
In a large bowl, combine flour, baking powder, baking soda, salt and sugar and whisk to combine.
Cut butter into the flour mixture with a pastry cutter until the mixture resembles very coarse meal.
Stir in buttermilk and vanilla, adding the dried cherries as the dough starts to come together.
The dough should be sticky but not runny.
Do Not Overwork the dough.
Sprinkle a little flour on a cutting board or counter top and turn dough onto surface.
Form dough into a disc 1 inch thick and place on baking sheet.
Cut the dough disk into 6-8 wedges using a knife or a pizza cutter.
You may separate the scones or bake them together and break them apart after they're baked (I like to separate them).
Brush with 1 tbsp (15 ml) buttermilk and sprinkle liberally with coarse sugar (sugar is optional).
Bake at 400 degrees (200 C.) for 15-18 minutes, or until lightly browned.
Let cool for a few minutes before serving.