Buttermilk Scones

Name: Buttermilk Scones
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: English, Scottish, British, European
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 57 grams cold butter; 80 milliliters buttermilk; 3 Tbsps raisins or dried currants; 3 Tbsps raisins or dried currants; 125 grams all-purpose flour; 0 teaspoons ground cinnamon; 0 teaspoons grated lemon or orange peel; 2 Tbsps sugar, divided

If you want to add more lacto ovo vegetarian recipes to your recipe box, Buttermilk Scones might be a recipe you should try. This recipe serves 6. One portion of this dish contains around 3g of protein, 8g of fat, and a total of 190 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 40 minutes. It works well as an European breakfast. Head to the store and pick up buttermilk, orange peel, butter, and a few other things to make it today.

Instructions

In a small bowl, combine the flour, 2 tablespoons sugar, baking powder and baking soda.

Ingredients you will need

Baking Soda

All Purpose Flour

Sugar

Equipment you will use

Bowl

Cut in butter until mixture resembles coarse crumbs. Stir in the buttermilk, raisins and lemon peel until a soft dough forms.

Ingredients you will need

Buttermilk

Lemon Peel

Raisins

Butter

Dough

Turn dough onto a lightly floured surface; knead gently 5-6 times or until no longer sticky. On a lightly greased baking sheet, pat dough into a 5-in. circle about 3/4 in. thick. Score the top, making six wedges.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Combine cinnamon and remaining sugar; sprinkle over the top.

Ingredients you will need

Cinnamon

Sugar

Bake at 375° for 23-25 minutes or until golden brown.

Equipment you will use

Oven

Remove from pan to a wire rack. Break into wedges.

Equipment you will use

Wire Rack

Frying Pan

Serve warm.

Equipment

Ingredients

Servings:

1teaspoon

baking powder 1teaspoons

baking soda 57grams

cold butter 80milliliters

buttermilk 3Tbsps

raisins or dried currants 3Tbsps

raisins or dried currants 125grams

all-purpose flour 0teaspoons

ground cinnamon 0teaspoons

grated lemon or orange peel 2Tbsps

sugar, divided

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Scone works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.