Buttermilk Scones
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.
영양 정보 (1인분 기준)
1인분 기준 · 1회 제공량: 1 Scone
223
칼로리
4g
단백질
40g
탄수화물
6g
지방
3g
식이섬유
20g
당류
215mg
나트륨
포화지방 4 g · 콜레스테롤 16 mg
링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.
재료
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
조리법
- 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.
메모
- •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.
출처: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service
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