Buttermilk Scones
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Prep time:
20 minutes
Cook time:
20 minutes
Servings:
9 scones
Quick Tips
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. 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).
Buttermilk Scones
Leer en Español
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
- 1/4 cup butter, melted
- 2/3 cup buttermilk
Directions:
1. Preheat oven to 400 degrees F.
2. Combine the flours, sugar, baking powder, baking soda and salt in a medium bowl. Mix well.
3. Add raisins and mix lightly.
4. In a small bowl, combine melted butter and buttermilk. Add liquid ingredients to flour mixture; mix gently.
5. Spoon dough into 9 equal mounds on a greased baking sheet.
6. Bake until well browned, 18-20 minutes.
7. Serve hot or at room temperature. Best eaten the same day you bake them.
Refrigerate leftovers within 2 hours.
Quick Tips
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. 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).
Prep time:
20 minutes
Cook time:
20 minutes
Servings:
9 scones
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
