Buttermilk Scones
TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 6 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
Ingredients
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1 cup all-purpose flour
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2 tablespoons plus 1/2 teaspoon sugar, divided
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1 teaspoon baking powder
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2/3 teaspoon baking soda
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1/4 cup cold butter
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1/3 cup buttermilk
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3 tablespoons raisins or dried currants
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1/4 teaspoon grated lemon or orange peel
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1/8 teaspoon ground cinnamon
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
1 each: 179 calories, 8g fat (5g saturated fat), 21mg cholesterol, 299mg sodium, 25g carbohydrate (8g sugars, 1g fiber), 3g protein.
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