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
Topping:
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
- Folate 26.0
- Calcium 7.0
- Vitamin A 9.0
