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Buttermilk Scones

  Whole wheat flour/Combination of whole wheat and unbleached flour 1 1⁄4 Tablespoon (Null)
  Salt/Null 1⁄2 Teaspoon (Null)
  Baking soda/Null 1⁄2 Teaspoon (Null)
  Sugar/Null 1 Teaspoon (Null)
  Butter/Corn-free margarine / corn-free vegetable shortening 1⁄4 Cup (4 tbs) (Null)
  Grated orange peel/Null 2 Teaspoon (Null)
  Raisins/Null 1⁄3 Cup (5.33 tbs) (Null)
  Cultured buttermilk/Null 1⁄2 Cup (8 tbs) (Null)

Sift dry ingredients together.
Cut in butter or shortening.
Stir in orange peel and raisins.
Add buttermilk.
Stir until blended.
Turn out onto a lightly floured board.
Knead eight or ten times, until dough will form into a round ball.
Pat or roll until 1/2-inch thick.
Cut into six pie-shaped pieces.
Put onto a lightly greased baking sheet.
Brush with melted butter, if allowed.
Bake at 400° for 15-20 minutes, or until lightly browned and cooked through.
Serve hot (they can be reheated if made ahead).

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 726 Calories from Fat 414

% Daily Value*

Total Fat 47 g72.5%

Saturated Fat 29 g145%

Trans Fat 0 g

Cholesterol 121 mg40.3%

Sodium 1667 mg69.5%

Total Carbohydrates 74 g24.6%

Dietary Fiber 5.6 g22.3%

Sugars 40.6 g

Protein 10 g19.1%

Vitamin A 29% Vitamin C 25%

Calcium 6.7% Iron 10.9%

*Based on a 2000 Calorie diet

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Buttermilk Scones Recipe