Buttermilk Scones

Author: Canadian Living

Buttermilk gives a slight tangy flavour to these dense, cakelike scones. The simple shaping requires no rolling or cutting out – making them quick and easy to bake when the mood strikes.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2010

Ingredients

  • 1 2/3 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter cubed
  • 1 egg
  • 1/3 cup buttermilk
Topping:
  • 1 tablespoon buttermilk
  • 2 teaspoons coarse sugar

Method

In large bowl, whisk together flour, sugar, baking powder and salt. Using pastry blender, 2 knives or fingertips, cut in butter until in coarse crumbs with a few larger pieces. Whisk egg with buttermilk; pour into flour mixture and stir with fork just until dough comes together.

Turn out onto lightly floured surface; pat out into 1-inch (2.5 cm) thick round. Transfer to parchment paper–lined baking sheet.

Topping: Brush with buttermilk; sprinkle with sugar. Cut into 8 wedges but do not separate. Bake in 425°F (220°C) oven until golden and firm to the touch, about 16 minutes.

Nutritional facts Per scone: about

  • Sodium 203 mg
  • Protein 4 g
  • Calories 211.0
  • Total fat 10 g
  • Potassium 63 mg
  • Cholesterol 47 mg
  • Saturated fat 6 g
  • Total carbohydrate 27 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Buttermilk Scones

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