Buttermilk Scones
This is by far the BEST buttermilk scone recipe I have ever encountered. I miss my warm scones with real Devonshire Cream, but I have found a decent alternative using real whipping cream, a little cream cheese, and a dash of salt. This recipe has become a favorite in my house.
This is by far the BEST buttermilk scone recipe I have ever encountered. I miss my warm scones with real Devonshire Cream, but I have found a decent alternative using real whipping cream, a little cream cheese, and a dash of salt. This recipe has become a favorite in my house.
- Carbohydrate 16.2809525991165 g
- Cholesterol 13.5102678571429 mg
- Fat 5.16548484708508 g
- Fiber 0.417069319029388 g
- Protein 1.81286492058636 g
- Saturated Fat 3.20603114837279 g
- Serving Size 1 1 Serving (36g)
- Sodium 101.759750416792 mg
- Sugar 15.8638832800871 g
- Trans Fat 0.393733148085797 g
- Calories 118 calories
Step-by-step
- Sift together flour, sugar, baking poweder, baking soda, and salt into large mixing bowl.
- Add butter pieces to dry ingredients.
- Using a pastry blemder or two dinner knives. cut butter into flour until the mixture takes on the size of small peas.
- Officially you are to make a well in the center of mixture.
- Pour buttermilk into the well.
- Using a fork, pull the mixture into the buttermilk to form a soft dough.
- Turn out dough onto a floured surface.
- Knead gently.
- Roll it out to about 1/2 inch thick and cut into shapes using a round cookie cutter
- Brush the tops with buttermilk and bake at 425 for 12 minutes or until lightly browned.
- In a medium sized bowl, beat the cream cheese on high speed until smooth.
- Add the sugar and salt.
- Gradually add the whipping cream and continue beating until mixture is stiff.
- Store in refrigerator.
What happens when you substitute fresh cultured buttermilk for reconstituted powdered milk or acid-adjusted milk in a baked good? Acidity drives chemical leavening. Fresh buttermilk contains live active cultures that provide a sharp, clean tang and react vigorously with baking soda. This reaction generates carbon dioxide bubbles, which are trapped by the gluten network during mixing. Preserved or powdered variants lack the live microbial acidity needed for this exact lift, resulting in a denser crumb.
Cold fat management dictates the final flakiness of the pastry. Cut chilled butter pieces into the flour until the solids resemble small peas. Friction from warm hands melts the butter prematurely, destroying the distinct pockets that create steam channels in a 425 degree oven. If the kitchen environment is warm, place the measured butter back in the freezer for ten minutes before cutting.
Kneading must remain minimal to prevent excessive gluten development. Turn the soft dough onto a floured surface and press it gently to a half-inch thickness before cutting rounds. Overworking the flour transforms a tender scone into a tough biscuit. Brushing the shaped unbaked tops with fresh buttermilk just prior to baking promotes rapid browning on the exterior crust.
Stale scones benefit from a brief thermal reset rather than immediate discard. Reheat leftover baked goods in a 350 degree oven for five minutes to restore the crumb structure. Pair these warmed pastries with the accompanying whipped cream cheese spread, which stores safely in the refrigerator for up to three days.
