Hello, I’m Joana. Today, I will show you a way to make buttermilk scones recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Buttermilk Scones Recipe
Buttermilk Scones is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Buttermilk Scones is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook buttermilk scones using 12 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Buttermilk Scones:
- Make ready Dough
- Get 3 cup All-purpose flour
- Prepare 1/3 cup Sugar
- Get 2 1/2 tsp Baking powder
- Prepare 1/2 tsp Baking soda
- Get 3/4 tsp Salt
- Take 6 oz Butter, unsalted, cold, cut into small pieces
- Prepare 1 cup Buttermilk
- Prepare 1 tbsp Lemon zest
- Take Sugar Topping
- Prepare 2 oz Butter, unsalted, melted for brushing
- Make ready 1/4 cup Sugar, for dusting
Instructions to make Buttermilk Scones:
- Position the oven racks to divide the oven into thirds and preheat to 425?F.
- In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt with a fork.
- Add the cold butter pieces and, using your fingertips (or pastry blender or two knives), work the butter into the dry ingredients until the mixture resembles course cornmeal. Its okay if some larger pieces of butter remain; it makes the scones flakier.
- Pour in the buttermilk, add the zest, and mix with a fork until the ingredients are just moistened - you’ll have a soft dough with a rough look. (If the dough looks dry, add another tablespoon of buttermilk.)
- Gather the dough into a ball, pressing it gently so it holds together, turn it out onto a lightly floured work surface, and knead it very briefly (about a dozen turns).
- Cut the dough in half.
- Roll one of the dough halves into a 1/2-inch thick circle about 7 inches across.
- Brush the dough with half of the melted butter and sprinkle with 2 tablespoons of the sugar.
- Cut the circle into 6 triangles and place on a baking sheet.
- Repeat steps 7-9 with the other half of the dough.
- Bake the scones for 10 to 12 minutes, until both the tops and bottoms are golden.
- Transfer the scones to a rack to cool slightly. These are best served warm but are just fine at room temperature.
- STORING: If you are not going to eat the scones the day they are made, wrap them airtight and freeze; they’ll stay fresh for a month. To serve, defrost the scones at room temperature in their wrappers, then unwrap and reheat on a baking sheet for 5 minute in a 350?F oven.
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