Linda's Fantabulous Overnight Buttermilk Scones
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
8 large scones
- Serves:
- 8
ingredients
- 3 cups all-purpose flour, sifted then measured
- 1⁄3 cup white sugar
- 1 teaspoon kosher salt
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 cup unsalted butter, diced and frozen
- 1⁄4 cup solid shortening, diced and frozen (not butter flavored)
- 1 cup ice cold buttermilk
- 1 egg yolk
- 1 tablespoon buttermilk
- 1 tablespoon superfine sugar
directions
- Whiz flour, white sugar, salt, baking powder and baking soda in the food processor.
- Add the butter and shortening and pulse a few times to get pea sized chunks of fat.
- Add one cup of buttermilk and pulse about 5 times.
- At this time you may add 1/3 cup of add-ins such as rasins or chopped dates or what you like in any combination. Try not to add more than 1/2 cup of add-ins or the dough may not want to co-operate.
- Turn out onto a nonstick (such as a silpat) and very lightly floured surface, bring the dough together and form into a disc. Try not to handle too much. When your disc is formed it should be about 1 1/2 inches high.
- Cut into 8 pieces and place on a parchment lined half - sheet pan making sure they do not touch.
- Cover with plastic wrap and store in refrigerator overnight.
- In the morning: Preheat the oven to 400 degrees.
- When the oven is hot, beat egg yolk and one tablespoon buttermilk together and brush tops of scones. Dust with a little superfine sugar if you like.
- Bake for about 15 minutes. This is a convection bake time so you may need to add a minute or two for a conventional oven.
- I won't put the endless combinations of add-ins here but you get the idea - add what you like and enjoy!
- Honey butter: one cup of butter and 1/4 cup of your favorite honey mixed well and spread on a warm scone is yummy. I also use this on my Yankee corn bread. For honey butter variations you can skip the honey and add in fruit preserves for something different. Apricot or Lemon marmalade are super.
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RECIPE SUBMITTED BY
Hello Zaars and Zaarinas!
Thank all of you who tried my 'memory' recipes and left such nice reviews and for taking such lovely pictures. I do appreciate your comments.
My pet peeves about cooking are recipe reviews where the reviewer says, "I made the recipe exactly as written EXCEPT yada yada yada" and I don't like suggestive names or titles such as, "Better Than Sex". I don't know why anyone would eat anything that is 'sinful' or 'decadent' since decadent is described as being decaying. Also, PAP-RI-KA only has 3 syllables. VINAIGRETTE is pronounced vin-a-grette, not vinager-ette. It's mas-car-pone not mars-ca-pone. And I don't like cutesy adult baby talk,,, or metro chic names like delish, nutrish, yummo, sammy, BAM! Oh well, I make as many, or more, faux pas as the next guy especially in ASL!
Things that crack me up are:
DH
Fred from youtube.com
Nick, my nephew
Fish and Poi song as performed by PoiBoi
My possum recipe per the song on http://www.youtube.com/watch?v=xVvL4-srt6U
http://www.youtube.com/watch?v=JpbyM8k7e2Q wow this is good!
my Doggie
Little Yellow Petey Bird on youtube
My BFF's. all of them and there are so many!
and my little Sister Mary Beth. She has MS and Lupus and a great attitude.
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