Buttermilk Cheese Shallots Potato Scones Recipes

Steps:

• In a small frying pan, melt butter and add shallots, cook on medium low heat until, soft and tender. Remove from pan, cool and set aside until needed.
• Preheat oven to 425 degrees F.
• In a large bowl stir together flour, baking powder, baking soda, sugar and salt.
• Cut in the shortening until it resembles fine bread crumbs, then stir in the cheese, cooled shallots and the mashed potatoes.
• Beat the egg and buttermilk together and pour into the flour, cheese and potato mixture all at once, stirring lightly until you have a soft sticky dough.
• Add the dough to a lightly floured surface and pat into a large circle about 3/4 to an inch thick. I use a water glass to cut out the dough.
• Place the scones on an ungreased cookie sheet and bake in a 425 degree oven for 10 - 12 minutes, until golden brown.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large mixing bowl, sift together flour, baking powder and salt. Add butter and buttermilk; stir until a soft dough is formed.
• Turn the dough out onto a lightly floured surface and press dough into a rectangle about 3/4 inch thick and 4 inches wide. Cut into 8 even sized pieces.
• Place the scones on a lightly greased baking sheet and bake at 425 degrees F (220 degrees C) for 10 to 15 minutes, or until golden brown.

Steps:

• Mash potatoes well, add real butter and salt.
• Add as much flour as potatoes will take without becoming too dry.
• Turn out onto a floured board, roll until ¼ inch in thickness.
• Cut into circles, approximately 2½" in diameter.
• Prick all over with a fork.
• Cook on a hot dry griddle or heavy pan dusted with a little flour.
• When they brown with small darker spots appearing, they are cooked.
• Serve hot off the griddle with maple syrup, golden syrup, honey or butter.
• Wrap uneaten scones in greaseproof paper and refrigerate.
• Reheat cold scones by frying them in bacon fat until crisp, and serve with bacon and eggs - delicious!
• *Flour amount varies according to the type of potato used.
• For Vegetarian omit the bacon fat. Do not refry in Bacon fat to reheat for Vegetarian. And you might want to serve it with Vegetarian bacon not real bacon.

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.

Steps:

• Cut out three pieces of cheesecloth into 12-inch squares. Line a colander or medium strainer with all three layers of cheesecloth. Set colander in sink.
• Combine milk, buttermilk, and salt in a large heavy-bottomed saucepan, and heat over medium-high heat until mixture has separated into white curds and translucent whey, about 8 minutes. If using lowfat buttermilk, separation occurs at about 180 degrees and the curds will clump together readily. If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees, and the curds are finer-grained. When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together and facilitate the straining step.)
• Ladle the contents of the saucepan into the prepared colander. Let the whey drain, 1 to 2 minutes. Lift the four corners of the cheesecloth and gather them together. Gently twist the gathered cloth over the cheese and press out any excess whey.
• Cheese can be unwrapped immediately and served warm, or let stand until cooled to room temperature, about 10 minutes more. To serve a firmer cheese, transfer cheese, in its cloth, to a small flat-bottomed dish or pie plate; refrigerate until cool, about 10 minutes. Unwrap cheese and gently invert onto plate; discard cloth. Tent cheese with plastic wrap and keep refrigerated up to 2 days. Remove from refrigerator and let stand for 10 minutes at room temperature before serving.

Steps:

• Preheat oven to 220°C.
• Grill the bacon until starting to crisp. Cool and chop into small dice.
• Sift the flour into a mixing bowl along with the mustard powder, baking powder and cayenne.
• Using your hands rub the butter into the mixture until it's fully blended and it looks like fine breadcrumbs.
• Stir in the bacon, 3 /4 of the cheddar and chives.
• Mix the beaten egg with the buttermilk. Stir into the flour mixture until it's formed a smooth dough, but go lightly, otherwise the scones will be very heavy.
• Roll out the dough on a lightly floured surface to 1 inch thickness. Cut into 6 circles with a 2 1/2 inch cutter.
• Place scones on a greased baking sheet. Brush with milk and sprinkle over remaining cheddar.
• Bake for 15 - 20 minutes.

Steps:

• Preheat the oven to 220C/gas 7/fan 200C. Mix the flour, bicarbonate of soda and salt in a bowl. Add the butter, cut into small pieces and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Tip in the buttermilk and mix lightly and quickly to form a soft dough. Knead very briefly, then roll out to 2cm thickness and cut into sixteen 5cm rounds.
• Put on a baking sheet (no need to grease) a little apart, and bake for 12-15 minutes, until risen and pale golden.

Steps:

• Wash peel, and boil the potatoes-- about three medium ones.
• Mash them, and measure out two cups.
• If you are using leftover mashed potatoes, adjust the butter and salt downwards according to how much they already have in them.
• Stir in the salt and the butter, then beat in the egg.
• Stir in the flour and the baking powder; mix well. Add a little more flour if needed to make a soft but workable dough.
• Divide the dough into 8 equal parts.
• Roll out each section of the dough to about 1/4" thickness on a floured board.
• Bake them on a lightly greased griddle or skillet at the same temperature that you would cook pancakes, for about 5 minutes each side.
• They should feel dry but pliable, and have some light brown blisters.
• Keep them warm in a damp towel in the oven as they are cooked.
• Serve hot.
• If you are cooking them all at once, you probably want to use two skillets; leftovers can be reheated in the microwave.
• Otherwise, they can be kept raw in the fridge between sheets of waxed paper in a plastic bag.

Steps:

• In a small bowl, whisk together flour and salt.
• Put the mashed potatoes in a larger bowl.
• Knead together enough flour and milk INTO the potatoes to make a stiff dough. The amount of flour will depend on the variety of potato used.
• On a floured surface, roll out the dough into a very thin sheet.
• Cut into rounds with a biscuit cutter; prick each round with a fork.
• Bake on a hot greased griddle 2 or 3 minutes.
• Turn and cook for another 2 minutes.
• Serve hot with a pat of butter.

Steps:

• Preheat oven to 450°F (gas mark 8).
• Sift flour with salt and rub in butter or margarine.
• For Cheese& Herb Scones add mustard, cheese and herbs to the dry ingredients at this point.
• Make a well in the centre and pour in the egg and most of the buttermilk.
• Mix quickly to form a soft dough, adding a little extra buttermilk if necessary.
• Turn out onto a floured surface and roll out lightly until 1" thick.
• Working quickly, cut into 2" rounds.
• Glaze with egg or milk and set on a floured baking sheet.
• Before baking, dust scones with cinnamon sugar for Buttermilk Scones or sprinkle a little grated cheese on top of each scone for Cheese& Herb Scones.
• Bake for 15-20 minutes until light brown.