Breakfast Scones Recipe
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 |
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
Directions
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.
Chef
