SnackEasy

Buttermilk Scones

Name: Buttermilk Scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 9
Ingredients: 1 cup whole-wheat flour; 3/4 cup all-purpose flour; 1/3 cup sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup raisins; 4 tablespoons butter, melted (1/4 cup); 2/3 cup buttermilk

These scones taste better than those from your local bakery -- and you do not even have to change out of your pajamas! You can make many variations of this recipe by adding different fruits, sprinkling cinnamon prior to baking, or trying whole wheat flour. Get creative and have fun.

40 min9 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1 Scone

223

Calories

Protein

40g

Carbs

Fat

Fiber

20g

Sugar

215mg

Sodium

Saturated Fat 4 g · Cholesterol 16 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

whole-wheat flour
1 cup
all-purpose flour
3/4 cup
sugar
1/3 cup
baking powder
1 teaspoon
baking soda
1/2 teaspoon
salt
1/4 teaspoon
raisins
1 cup
butter, melted (1/4 cup)
4 tablespoons
buttermilk
2/3 cup

Instructions

1
Wash hands with soap and water.
2
Preheat oven to 400 °F.
3
Combine the flours, sugar, baking powder, baking soda and salt in a medium bowl. Mix well.
4
Add raisins and mix lightly.
5
In a small bowl, combine melted butter and buttermilk. Add liquid ingredients to flour mixture; mix gently.
6
Spoon dough into 9 equal mounds on a greased baking sheet. Bake until well browned, 18 to 20 minutes.
7
Serve hot or at room temperature. Best eaten the same day you bake them.

Notes

•Substitute vegetable oil for the butter to reduce saturated fat.
•Try other dried fruit.
•Sprinkle with cinnamon before baking.
•Try mixing in 1 1/2 teaspoons grated lemon or orange zest (grate the outer colored part of the peel).
•No buttermilk? Place 1 tablespoon of lemon juice or vinegar in measuring cup and fill to the 1 cup line with milk. Stir and let set to thicken slightly.
•Whole wheat flour can be replaced with all-purpose flour.

Source: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service

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