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Breakfast Scones

Ingredients
  Buttermilk 3⁄4 Cup (12 tbs)
  Currants 1⁄3 Cup (5.33 tbs)
  All purpose flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Sugar 2 Tablespoon
  Orange rind 1 Tablespoon, grated
  Butter 1⁄4 Cup (4 tbs) (plus 1 tablespoon)
  Milk 1 Tablespoon
  Sugar 1 Tablespoon
Directions

Combine buttermilk and currants in a small bowl; set aside.
Combine flour and next 5 ingredients in a large bowl; cut in butter with a pastry blender until mixture is crumbly.
Gradually add buttermilk mixture, stirring with a fork just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.
Roll dough to 1/2-inch thickness; cut with a 3-inch biscuit cutter.
Place scones on a lightly greased baking sheet; brush with milk, and sprinkle with 1 tablespoon sugar.
Bake at 400° for 14 to 16 minutes or until golden.

Recipe Summary

Cuisine: 
South American
Course: 
Breakfast
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Butter

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1612 Calories from Fat 438

% Daily Value*

Total Fat 50 g76.8%

Saturated Fat 29.6 g147.9%

Trans Fat 0 g

Cholesterol 122.5 mg40.8%

Sodium 1391.5 mg58%

Total Carbohydrates 256 g85.2%

Dietary Fiber 10 g39.9%

Sugars 49.2 g

Protein 34 g68.7%

Vitamin A 30% Vitamin C 59.5%

Calcium 84.1% Iron 73.6%

*Based on a 2000 Calorie diet

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Breakfast Scones Recipe