Buttermilk Scones
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Buttermilk SconesButtermilk 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.1 user reviews.
This recipe makes 8 scones servings
Nutritional Info |
|
|---|---|
| Per scone: about | - |
| cal | 211211 cal |
| pro | 4 g4g pro |
| total fat | 10 g10g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 27 g27g carb |
| fibre | 1 g1g fibre |
| chol | 47 mg47mg chol |
| sodium | 203 mg203mg sodium |
| potassium | 63 mg63mg potassium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 1010 iron |
| vit A | 99 vit A |
| folate | 2626 folate |
- Preparation time: 10 minutes
- Cook time : 16 minutes
- Total time : PT26M
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.
Ingredients
- 1-2/3 cups all-purpose flour 1-2/3 cups all-purpose flour
- 3 tbsp granulated sugar 3 tbsp granulated sugar
- 1 tbsp baking powder 1 tbsp baking powder
- 1/4 tsp salt 1/4 tsp salt
- 6 tbsp cold unsalted butter , cubed6 tbsp cold unsalted butter, cubed
- 1 egg 1 egg
- 1/3 cup buttermilk 1/3 cup buttermilk
- Topping:
- 1 tbsp buttermilk 1 tbsp buttermilk
- 2 tsp coarse sugar 2 tsp coarse sugar
Preparation
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.
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.
Source : Canadian Living Magazine: May 2010
- Keywords : Bread; Flour; Butter; Eggs; Buttermilk; Bake; 300 calories;
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