Buttermilk Scones Recipe

4.5 1 2
Buttermilk Scones Recipe
Buttermilk Scones Recipe photo by Taste of Home
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Buttermilk Scones Recipe

Read Reviews
4.5 1 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons plus 1/2 teaspoon sugar, divided
  • 1 teaspoon baking soda
  • 1/4 cup butter or margarine
  • 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 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 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. Break into wedges. Serve warm. Yield: 6 scones.
Originally published as Buttermilk Scones in Reminisce Extra April 2001, p52

Nutritional Facts

1 each: 179 calories, 8g fat (5g saturated fat), 21mg cholesterol, 299mg sodium, 25g carbohydrate (8g sugars, 1g fiber), 3g protein.

  • 1 cup all-purpose flour
  • 2 tablespoons plus 1/2 teaspoon sugar, divided
  • 1 teaspoon baking soda
  • 1/4 cup butter or margarine
  • 1/3 cup buttermilk
  • 3 tablespoons raisins or dried currants
  • 1/4 teaspoon grated lemon or orange peel
  • 1/8 teaspoon ground cinnamon
  1. In a 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 onto a lightly floured surface; knead gently 5-6 times or until no longer sticky.
  2. 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. Break into wedges. Serve warm. Yield: 6 scones.
Originally published as Buttermilk Scones in Reminisce Extra April 2001, p52

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MY REVIEW
shelleyjCA2AZ User ID: 219453 87969
Reviewed Jan. 9, 2010

"sounds pretty good...I would use mini chocolate chips in place of raisins..."

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