- 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.
Reviews for Breakfast Scones
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"These were wonderful! We really enjoyed them. They were light and tender and very quick to get in the oven!"
"Excellent recipe! I also added some cinnamon and topped the hot scones with a powdered sugar vanilla glaze. The kids ask for this every morning for breakfast."
"Surprisingly good, for being so basic. Great flavor, light texture."
"Made these for a friend's mom recovering from surgery- the family loved them since they were soft and delicious, with just a little taste of cinnamon. Pretty easy to make too!"