Basic Buttermilk Scones
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 158.8
- Total Fat: 5.6 g
- Cholesterol: 0.6 mg
- Sodium: 395.5 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 0.6 g
- Protein: 2.9 g
View full nutritional breakdown of Basic Buttermilk Scones calories by ingredient
Introduction
A simple recipe for scones! This could be modified, but I used what I had on hand!Feel free to add dried cranberries, cherries, chocolate chips, berries, etc.
Dough can be frozen. See instructions below! A simple recipe for scones! This could be modified, but I used what I had on hand!
Feel free to add dried cranberries, cherries, chocolate chips, berries, etc.
Dough can be frozen. See instructions below!
Number of Servings: 16
Ingredients
-
3 cups flour
1/3 cup sugar
2-1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup low fat buttermilk
3/4 cup butter (53%vegetable oil spread in nutrition info)--cut into pieces
Directions
-Preheat oven to 400 degrees.
-Mix together dry ingredients.
-Add butter and mix with hands until the batter becomes somewhat course.
-Add buttermilk and mix until combined.
-Transfer dough to a board/counter top that has been floured. Separate into two parts. Roll each until about 3/4 inch thick. Cut each roll into 8 wedges.
-Place individual wedges on a baking sheet either covered with parchment paper or greased, slightly separated, as scones will rise a bit.
-Brush wedges with egg wash, if desired. Bake 12-15 min, or until slightly brown on top. ENJOY!
TO FREEZE: Prepare dough as above, placing wedges onto a slightly floured baking sheet. Place baking sheet into freezer for one hour, until dough hardens. Remove baking sheet and place wedges into zip top, plastic bags.
TO THAW/BAKE: Remove from zip top bags, placing onto slightly floured surface (to prevent sticking). Preheat oven to 400 degrees. Only allow scones to thaw as long as it takes to preheat the oven. Bake until slightly brown. May take a few minutes longer to bake, as scones have not been allowed to completely thaw.
Serving Size: Makes 16 scones
Number of Servings: 16
Recipe submitted by SparkPeople user EROZNOWSKI.
-Mix together dry ingredients.
-Add butter and mix with hands until the batter becomes somewhat course.
-Add buttermilk and mix until combined.
-Transfer dough to a board/counter top that has been floured. Separate into two parts. Roll each until about 3/4 inch thick. Cut each roll into 8 wedges.
-Place individual wedges on a baking sheet either covered with parchment paper or greased, slightly separated, as scones will rise a bit.
-Brush wedges with egg wash, if desired. Bake 12-15 min, or until slightly brown on top. ENJOY!
TO FREEZE: Prepare dough as above, placing wedges onto a slightly floured baking sheet. Place baking sheet into freezer for one hour, until dough hardens. Remove baking sheet and place wedges into zip top, plastic bags.
TO THAW/BAKE: Remove from zip top bags, placing onto slightly floured surface (to prevent sticking). Preheat oven to 400 degrees. Only allow scones to thaw as long as it takes to preheat the oven. Bake until slightly brown. May take a few minutes longer to bake, as scones have not been allowed to completely thaw.
Serving Size: Makes 16 scones
Number of Servings: 16
Recipe submitted by SparkPeople user EROZNOWSKI.
Member Ratings For This Recipe
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