Mean Chefs Buttermilk Scones Recipes

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MEAN CHEF'S BUTTERMILK SCONES

I adopted this recipe after the original poster, Mean Chef (IHHDRO), departed the site. He posted the recipe on Aug 19, 2002.

Provided by newspapergal

Categories     Scones

Time 30m

Yield 16 scones

Number Of Ingredients 10



Mean Chef's Buttermilk Scones image

Steps:

  • Put dry ingredients in food processor, pulse to mix.
  • Add butter, pulse until butter is in pieces about the size of a hazelnut.
  • Dump into bowl.
  • Pour in buttermilk and mix with a fork until a shaggy mass forms.
  • Form into a disk about 1 1/2 inches high, cut disk in half and in half again.
  • Cut each of the 4 pieces either into thirds to get 12 or in half again to get 8.
  • Place on parchment lined sheet pan and freeze for 20 minutes Remove from freezer, brush tops with egg yolk/cream mixture sprinkle with sugar.
  • Bake for about 12 minutes at 400.

Nutrition Facts : Calories 184.2, Fat 9, SaturatedFat 5.6, Cholesterol 23.5, Sodium 259.1, Carbohydrate 23, Fiber 0.6, Sugar 5, Protein 3

3 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup unsalted butter, very cold and cut into 1/2 inch pieces
1 cup buttermilk (or more)
egg yolk
cream
raw sugar

BUTTERMILK SCONES

Provided by Melissa d'Arabian : Food Network

Time 30m

Yield 12 scones

Number Of Ingredients 12



Buttermilk Scones image

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment. Whisk the flour, granulated sugar, baking powder, baking soda, dry buttermilk and salt in a medium bowl. Add the rosemary and/or chocolate chips. In a small bowl, whisk the melted butter, vanilla and 1 cup cream. Stir the wet ingredients into the dry ingredients until just combined. Turn the dough out onto a floured surface and knead until smooth, about 1 minute.
  • Divide the dough into 2 balls; roll out each ball into a 1/2-to-3/4-inch-thick disk. Brush the tops of the disks with the remaining 2 tablespoons cream, then sprinkle with the coarse sugar. Cut each disk into 6 wedges. Transfer to the prepared baking sheet and bake until golden brown, 12 to 16 minutes. Transfer to a rack to cool.

2 cups all-purpose flour, plus more fordusting
6 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons dry buttermilk powder (available in the baking aisle)
1/2 teaspoon salt
1 teaspoon minced fresh rosemary (optional)
1/2 cup mini chocolate chips (optional)
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup plus 2 tablespoons heavy cream
2 tablespoons coarse brown sugar

BUTTERMILK SCONES

Provided by Food Network

Categories     side-dish

Yield 16 scones

Number Of Ingredients 9



Buttermilk Scones image

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.

3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter
1 cup buttermilk
1/2 cup currants (optional)
1 tablespoon heavy cream, for brushing

BASIC BUTTERMILK SCONES

These savoury scones are perfect with potted fish. Make early in the day then warm before serving, for the best results

Provided by Mary Cadogan

Categories     Brunch, Buffet, Lunch, Side dish

Time 40m

Yield Makes 16

Number Of Ingredients 5



Basic buttermilk scones image

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.

Nutrition Facts : Calories 118 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.56 milligram of sodium

350g self-raising flour
½ tsp bicarbonate of soda
a good pinch of salt
85g butter
284ml carton buttermilk

CREAMY BUTTERMILK SCONES

Yet another scone recipe, I know. This is from the Vegetarian Epicure - called simply Cream Scones originally, but for the purposes of this site, I thought my new title was more descriptive. These are just wonderful.

Provided by pattikay in L.A.

Categories     Scones

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9



Creamy Buttermilk Scones image

Steps:

  • Beat together the buttermilk, egg and sugar.
  • Mix 3 cups flour together with the baking powder, soda and salt.
  • Add about 2/3 of the flour mixture to the buttermilk and stir well.
  • Gradually add the melted butter, incorporating it thoroughly into the mixture.
  • Stir in the remaining flour mixture and the currants.
  • A little more flour may be necessary to form a stiff dough.
  • Turn the dough out on a lightly floured surface and knead for several minutes.
  • Separate it into 3 equal parts.
  • Shape each part into a thick circle about 4-5 inches across.
  • Cut the circles into quarters with a sharp knife, and arrange the scones on a buttered cookie sheet (I use a baking stone).
  • Bake in preheated 400 degree oven for 20-25 minutes or until lightly browned. (watch them so they don't dry out!).
  • Serve warm, or cold if you can wait that long.

Nutrition Facts : Calories 234.6, Fat 8.6, SaturatedFat 5.2, Cholesterol 38.8, Sodium 345.1, Carbohydrate 34.1, Fiber 1.3, Sugar 5.9, Protein 5.2

1 cup buttermilk
1 egg
2 tablespoons sugar
3 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup melted butter
1/3 cup currants

MEAN CHEF'S FRENCH FRIES

Make and share this Mean Chef's French Fries recipe from Food.com.

Provided by Bekah

Categories     Potato

Time 22m

Yield 6 serving(s)

Number Of Ingredients 3



Mean Chef's French Fries image

Steps:

  • Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan.
  • Heat to 325 degrees F, use a deep fry thermometer to determine this.
  • While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks.
  • As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
  • Dry the potato strips thoroughly, this will keep the oil from splattering.
  • Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet.
  • Cook for 3 minutes until they are soft but not browned.
  • Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.
  • Bring oil temperature up to 375 degrees F.
  • Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy.
  • Drain on fresh brown paper bags then place in a serving bowl lined with paper towels.
  • Salt and serve immediately.

peanut oil or other vegetable oil, for frying
2 lbs baking potatoes, like russets
salt, to taste

BUTTERMILK SCONES

This basic scone recipe can be adapted by adding chopped dried fruit or grated cheese.

Provided by BEVCHRIS

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 8

Number Of Ingredients 5



Buttermilk Scones image

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.

Nutrition Facts : Calories 255.6 calories, Carbohydrate 38.6 g, Cholesterol 21.9 mg, Fat 8.5 g, Fiber 1.3 g, Protein 6.2 g, SaturatedFat 5.1 g, Sodium 534 mg, Sugar 2 g

3 cups all-purpose flour
2 tablespoons baking powder
¼ teaspoon salt
⅓ cup butter, melted
1 ¼ cups buttermilk

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