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Breakfast Scones

 Breakfast Scones
Add a teaspoon of ground cinnamon with the flour for a tasty variation.
16 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur Premium 100% 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

Directions

  • 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.
Nutritional Facts: 1 serving (1 each) equals 190 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol, 221 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.