ALMOND BUTTERMILK SCONES
Make and share this Almond Buttermilk Scones recipe from Food.com.
Provided by Craig Conkling
Categories Scones
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix dry ingredients together with a whisk in a bowl, or in food processor (by pulsing); reserve one-and-a-half tablespoons of ground almonds to coat tops of scones.
- Add butter and massage into dry mixture with your fingers (or in food processor by pulsing). If using a food processor, put mixture in a bowl. Pour in buttermilk, heavy cream (reserve one tablespoon to coat top of scones), and almond extract into bowl and mix with a large spoon until contents are incorporated. Pour onto lightly floured working surface and knead for 1 minute. to completely incorporate mixture. Dough will be "tacky" but NOT "sticky" or "shaggy". Place on parchment or waxed paper and hand form into a circle (approx. 8 inches in diameter) and about 1 inch high (or thick).
- Cover with plastic wrap and freeze for 20 minutes Remove from freezer, place on a sheet pan or cookie sheet, divide into six triangles using a knife or pizza cutter.
- Pull each scone outward from the other so they are not touching; this allows them to raise and bake.
- Coat the tops of each scone with the remaining cream using a brush or your fingers, then lightly coat (sprinkle) the tops with the remaining ground almonds. Bake for 17 to 22 minutes at 375°F in a preheated oven.
- Edges of scones will have a light brown color when done.
Nutrition Facts : Calories 379.8, Fat 16.1, SaturatedFat 8.3, Cholesterol 36.9, Sodium 753.6, Carbohydrate 51.4, Fiber 2, Sugar 10.2, Protein 7.9
BUTTERMILK SCONES
Steps:
- Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
- Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.
BUTTERMILK SCONES
I was happy to discover this recipe. The small quantity is just what I was looking for in my quest for recipes for two. Happily, there can be a few left over for a snack later. The nice flavor of these scones makes them a favorite. -Ruth LeBlanc, Nashua, New Hampshire
Provided by Taste of Home
Time 40m
Yield 6 scones.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, 2 tablespoons sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in the buttermilk, raisins and lemon peel until a soft dough forms. , 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. , Combine cinnamon and remaining sugar; sprinkle over the top. Bake at 375° for 23-25 minutes or until golden brown. Remove from pan to a wire rack. Break into wedges. Serve warm.
Nutrition Facts : Calories 179 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 299mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
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ALMOND-BUTTERMILK SCONES - ALEXANDRA'S KITCHEN
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5/5 (1)Total Time 38 minsEstimated Reading Time 3 mins
- In a medium to large-sized mixing bowl whisk together the flour, sugar, baking powder, baking soda and salt. Add the almonds and stir to combine.
- In a small bowl, whisk together the buttermilk and the vanilla. Cut the cold butter into the flour mixture and stir to combine. Add the buttermilk mixture to the flour mixture and stir to combine. Gently knead the dough together in the bowl until it is just combined. Be careful, however, not to mix and knead the dough too much—you just want to combine the ingredients. If you have to add a tablespoon more of buttermilk, do so, but otherwise just gently pack the mixture into a ball and then turn dough out onto a work surface.
- Gently pat and shape the dough into a rectangle approximately ¾ to 1 – inch thick. With a knife or bench scraper, cut the dough into six triangles. At this point, either freeze the cut scones in a zip lock bag or place them on Silpat or parchment paper-lined cookie sheet.
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- Whisk flour, sugar, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup buttermilk, egg, vanilla extract, and almond extract together in a small bowl. Drizzle over the flour mixture, add the raspberries, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- Brush scones with remaining buttermilk and top with sliced almonds. (You can do this before or after refrigerating in the next step.)
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