Add a teaspoon of ground cinnamon with the flour for a tasty variation.
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup butter
- 1 cup buttermilk
- In a bowl, combine flours, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Turn onto a lightly floured board and knead gently 10-12 times or until no longer sticky.
- Divide dough in half; gently pat or roll each half into an 8-in. circle 1/2 in thick. Cut each circle into eight wedges. Separate wedges and place on an ungreased baking sheet. Bake at 400° for 15-18 minutes. Yield: 16 scones.
Originally published as Breakfast Scones in Country Woman May/June 1996, p21
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