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Buttermilk Scones

 Buttermilk Scones
I was happy to discover this recipe. The small quantity is just what I was looking for in my quest for recipes for two. Happily, there can be a few left over for a snack later. The nice flavor of these scones makes them a favorite. -Ruth LeBlanc, Nashua, New Hampshire
6 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons plus 1/2 teaspoon sugar, divided
  • 1 teaspoon baking powder
  • 2/3 teaspoon baking soda
  • 1/4 cup cold butter
  • 1/3 cup buttermilk
  • 3 tablespoons raisins or dried currants
  • 1/4 teaspoon grated lemon or orange peel
  • 1/8 teaspoon ground cinnamon

Directions

  • In a small bowl, combine the flour, 2 tablespoons sugar, baking
  • powder and baking soda. Cut in butter until mixture resembles coarse
  • crumbs. Stir in the buttermilk, raisins and lemon peel until a soft
  • dough forms.
  • Turn dough onto a lightly floured surface; knead gently 5-6 times or
  • until no longer sticky. On a lightly greased baking sheet, pat dough
  • into a 5-in. circle about 3/4 in. thick. Score the top, making six
  • wedges.
  • Combine cinnamon and remaining sugar; sprinkle over the top. Bake at
  • 375° for 23-25 minutes or until golden brown. Remove from pan to
  • a wire rack. Break into wedges. Serve warm. Yield: 6 scones.
Nutritional Facts: 1 serving (1 each) equals 179 calories,

2 of 2

Buttermilk Scones (continued)

Nutritional Facts: 8 g fat (5 g saturated fat), 21 mg cholesterol, 299 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.