Buttermilk melt scones recipe

Buttermilk Melt Scones recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Buttermilk Melt Scones recipe! These scones are a perfect blend of lightness and richness, with a melt-in-your-mouth texture that will leave you craving for more. Made with buttermilk, these scones have a subtle tanginess that perfectly complements the buttery flavor. Whether enjoyed for breakfast or as an afternoon treat, these scones are sure to become a favorite.

Keywords: buttermilk, melt scones, recipe, lightness, richness.

Buttermilk melt scones recipe details

Buttermilk melt scones recipe, recipe Rating: 4.6
Number of votes:108

Ingredients:

3-1/4 cups all-purpose flour

2 Tablespoons baking powder

1/2 teaspoon baking soda

2 Tablespoons sugar

2-1/4 sticks ice-cold butter

1-1/2 cups buttermilk

Devonshire Cream:

1 cup heavy cream

1/2 cup sour cream

Instructions:

Cut butter into 1-inch cubes and combine with the dry ingredients in a food processor. Process thoroughly. Put mixture in a bowl and chill for a least 10 minutes. Mix flour mixture with enough buttermilk to moisten well. On lightly floured surface, gather into a ball and knead about 13 times. Pat gently into a 1-1/4 inch thickness and cut into circles with biscuit cutter or into wedges with a sharp knife. Place on ungreased baking sheet and bake for 20 minutes (or until golden). Serve with jam and Devonshire Cream.

Devonshire Cream:Whip heavy cream until it stands in peaks, then add sour cream. Mix together.

Hints for perfect scones every time:Be sure butter is icy cold. Oven must be preheated and up to temperature before baking. If you don’t have buttermilk, put 2 Tablespoons of regular white vinegar into 2 cups of milk and let sit for about 15 to 20 minutes. Use in place of buttermilk. To make ahead, mix dry ingredients and butter as directed. Store in a heavy plastic bag in freezer. When ready to bake scones, measure 1/2 cup of flour mixture per scone. Dampen with buttermilk, cut and bake. For best flavor, bake scones to be ready just a few minutes before serving. Serve scones warm with jam and Devonshire Cream. Raspberry jam is traditional. Enjoy with tea and friends.