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Aberdeen Butteries Recipe

Indulge in the rich, buttery goodness of authentic Aberdeen Butteries! This classic Scottish recipe yields incredibly flaky pastries, perfect for breakfast, brunch, or a delightful afternoon treat. Learn how to make these melt-in-your-mouth delicacies from scratch with our easy-to-follow instructions. Get ready for a taste of Scotland!

Prep Time 60 mins
Cook Time 45 mins
Calories 320.4 kcal
Protein 7g
Rating 0.0 (1 Reviews)
Aberdeen Butteries 36

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Aberdeen Butteries

  • 1 cup (2 sticks) unsalted butter, softened
  • Not found in recipe
  • Not found in recipe
  • 4 cups all-purpose flour
  • 1 teaspoon active dry yeast
  • 1/4 cup warm water (105-115°F)
  • 1 teaspoon salt

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How to Make Aberdeen Butteries

  1. Activate the yeast: In a small bowl, combine 1 teaspoon active dry yeast, 1 teaspoon sugar, and 1/4 cup warm water (105-115°F). Let stand for 5-10 minutes until foamy.
  2. Combine dry ingredients: In a large bowl, whisk together 4 cups all-purpose flour and 1 teaspoon salt.
  3. Make the dough: Add the activated yeast mixture to the dry ingredients. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-2 hours, or until doubled in size.
  4. Prepare the butter mixture: In a separate bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and 1/2 cup vegetable shortening until light and fluffy. Divide the mixture into three equal portions.
  5. First fold: Once the dough has doubled, gently punch it down. Roll it out into a 12x18 inch rectangle on a lightly floured surface. Spread one portion of the butter mixture evenly over two-thirds of the dough, leaving a 1/3 inch border.
  6. Fold the dough: Fold the unbuttered third of the dough over the buttered portion, then fold the remaining third over the top, creating three layers. Gently press the edges to seal.
  7. Roll and chill: Roll the dough out again to the original 12x18 inch rectangle. Wrap tightly in plastic wrap and chill in the refrigerator for 40 minutes.
  8. Second and third folds: Repeat steps 5-7 two more times, chilling the dough for 40 minutes after each fold.
  9. Cut and shape: Roll the dough out to about 1/2 inch thickness. Using a 3-inch cookie cutter or knife, cut out 16 circles. Place them on baking sheets lined with parchment paper.
  10. Final rise and bake: Let the butteries rise for another 45 minutes. Bake in a preheated oven at 200°C (400°F) for 15-20 minutes, or until golden brown.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

3g

Fat

59g

Carbs

8g

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Breakfast & Brunch European Vegetarian Baking

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60 Minutes Or Less Time To Make Preparation Dietary