There is something incredibly yummy about buttermilk scones. Eat it with cheese or butter and jam; these flaky delights go extremely well with tea or coffee. Knowing you have a buttermilk scone to go with your espresso or cappuccino certainly makes your coffee break something to look forward to.
What Makes Buttermilk Scones Special?
Buttermilk scones are a usually richer than ordinary scones, and they have a buttery, tangy flavor. The reason for this is that buttermilk has a thicker, creamier texture than regular milk. Its acid content makes baked goods tender; thus, buttermilk scones recipes produce treats that taste special.
Making your Own Buttermilk
If you have no time to buy buttermilk from the grocery and want to try some buttermilk scones recipes, you can easily make your own. Just add 2 teaspoons of white vinegar, or lemon juice to 3/4 cup of milk. Let this stand for at least 10 minutes before using.
Buttermilk Vanilla Scones
These buttermilk vanilla scones are perfect with jam and strong black coffee.
Ingredients: (Recipes Taken from Joy Of Baking)
2 cups all purpose flour 260grams
1/4 cup granulated white sugar 50grams
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup 113grams unsalted butter, cold and cut into small cubes
2/3 – ¾ 160ml to 180ml cup buttermilk
1 teaspoon vanilla extract
1. Preheat oven to 200 degrees Celsius and place oven rack in lowest of oven. Line a cookie sheet with parchment paper. I am using rowenta oven @ convection mode.
2. Whisk together the flour, sugar, baking powder, baking soda, and salt. Using a pastry blender or two knives, blend butter into the flour mixture. Stop when the mixture resembles coarse crumbs.
3. Add the buttermilk and vanilla extract to the flour mixture. Stir everything lightly with a fork just until the dough comes together. Be careful not to over mix.
4. Transfer the dough to a floured surface. Very lightly knead the dough gently and form into a seven inch round, about an inch thick.
5. Cut the dough into circles. Transfer the scones to the baking sheet and brush the tops of the scones with a little milk.
6 . Bake for about twenty minutes or until tops are golden brown and a toothpick inserted in the middle comes out clean. Cool on wire rack.
Like most buttermilk scones recipes, this recipe yields goodies that can be stored at room temperature for a few days, longer if kept in a sealed bag in the refrigerator. If you intend to make an extra batch to eat later, take the scones out a minute or so before you take out the rest. Refrigerate, and heat in an over toaster for 3 minutes before serving. This recipe yields 12 – 14 scones, depending on the size.
Crispy on the crust and soft inside the scones. Tucking in to my scones for weekend afternoon breaks. Have fun baking everyone!