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Breakfast Scones Recipe
|All purpose flour||2 Cup (32 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Tablespoon|
|Baking soda||1⁄2 Teaspoon|
|Butter||3⁄4 Cup (12 tbs)|
|Buttermilk||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3098 Calories from Fat 1259
% Daily Value*
Total Fat 143 g220.7%
Saturated Fat 87.5 g437.4%
Trans Fat 0 g
Cholesterol 362.9 mg
Sodium 1929.7 mg80.4%
Total Carbohydrates 410 g136.7%
Dietary Fiber 22.6 g90.6%
Sugars 111 g
Protein 54 g108.6%
Vitamin A 84.6% Vitamin C
Calcium 132.1% Iron 106.5%
*Based on a 2000 Calorie diet
Cut in butter until mixture resembles coarse crumbs.
Stir in buttermilk until a soft dough forms.
Turn onto a lightly floured board and knead gently 10-12 times or until no longer sticky.
Divide dough in half; gently pat or roll each half into an 8-in.circle 1/2 in.thick.
Cut each circle into eight wedges.
Separate wedges and place on an ungreased baking sheet.
Bake at 400° for 15-18 minutes.