Buttermilk Scones

Name: Buttermilk Scones
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 17
Cuisine: English, British, Scottish, European
Ingredients: 2 teaspoons baking soda; 2 inches biscuit cutter, preferably fluted; 296 milliliters buttermilk; 2 teaspoons cream of tartar; 1 egg, beaten, for an egg wash (optional); 789 milliliters all-purpose flour; 1 large sheet large lipped baking sheet or half sheet pan; 2 teaspoons superfine sugar; 59 milliliters tablespoons unsalted butter; 2 Tbsps soft vegetable shortening

The recipe Buttermilk Scones could satisfy your Scottish craving in approximately 22 minutes. One portion of this dish contains approximately 3g of protein, 5g of fat, and a total of 145 calories. This recipe serves 17. Only a few people really liked this morn meal. If you have baking soda, biscuit cutter, cream of tartar, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 425 degrees F and line a large lipped baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

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.

Ingredients you will need

Vegetable Shortening

Baking Soda

Buttermilk

Butter

Dough

All Purpose Flour

Sugar

Dry Seasoning Rub

Equipment you will use

Bowl

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.)

Ingredients you will need

Biscuits

Dough

All Purpose Flour

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.

Ingredients you will need

Egg

Equipment you will use

Baking Sheet

Bake for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel.

Equipment you will use

Oven

Remove them to a wire rack to cool, and serve with clotted cream and your favourite jam.

Ingredients you will need

Clotted Cream

Jam

Equipment you will use

Wire Rack

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.

Equipment you will use

Oven

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.

Equipment you will use

Oven