Recipe: Appetizing Buttermilk Scones

Buttermilk Scones. These basic Buttermilk Scones are made with lots of buttermilk of course, and some very cold butter for that delicious buttery taste and tender texture. Recipe courtesy of Mary Sue Milliken and Susan Feniger. Add butter and mix with your fingertips to a coarse meal.

This is my favorite scones recipe with buttermilk, juicy raspberries, flavorful almond extract, toasty almonds, and raspberry icing. These raspberry almond buttermilk scones are crumbly. Buttermilk Scones from Delish.com uses blueberries and almond extract for an extra homey taste. You can cook Buttermilk Scones using 6 ingredients and 8 steps. Here is how you cook it.

Ingredients of Buttermilk Scones

1. Prepare 500 ml of cake flour.
2. It's 1 ml of salt.
3. It's 15 ml of sugar.
4. You need 20 ml of baking powder.
5. It's 2 of eggs.
6. It's 250 ml of buttermilk or cream.

These buttermilk scones have a sugary, crispy crust, a soft and pillowy middle, and pockets of juicy. Try this excellent recipe for buttermilk scones. These sweetened buttermilk scones make great shortcakes or spread them with your favorite preserves or a lemon curd. Add the buttermilk all at once along with the lemon zest and currants and mix gently with the wooden spoon by hand or on low speed if using the.

Buttermilk Scones step by step

1. Preheat oven to 200’C..
2. Prepare 12 hole muffin pan and spray with cooking spray..
3. Sieve dry ingredients..
4. Mix egg and buttermilk/cream..
5. Note: for extra fluffy scone, just use 1 egg..
6. Mix dry and wet mixtures..
7. Pour mixture in the muffin pan and bake for 10-12 minutes..
8. Transfer to cooling rack..

Buttermilk scones are light and flaky and so easy to make. They are the perfect tea time or brunch treat served with thick cream and jam. These scones are light and delightfully textured, although you have to smother them with red berry jam and lightly whipped cream to enjoy the full effect. Using buttermilk instead of cream in this recipe give the scones a richness without some of the fat. They are buttery and the cherries go well with the tang of buttermilk.

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