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Buttermilk Scone Heart Recipe
|All purpose flour||3 Cup (48 tbs), unsifted|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Cold butter/Margarine||3⁄4 Cup (12 tbs), cut into small pieces|
|Chopped pitted dates/Currants||3⁄4 Cup (12 tbs)|
|Grated orange peel||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Ground cinnamon||1⁄4 Teaspoon, mixed with 2 tablespoons sugar|
Serving size: Complete recipe
Calories 3485 Calories from Fat 1255
% Daily Value*
Total Fat 143 g219.7%
Saturated Fat 87.8 g439%
Trans Fat 0 g
Cholesterol 363.9 mg
Sodium 4131.2 mg172.1%
Total Carbohydrates 500 g166.8%
Dietary Fiber 22.6 g90.5%
Sugars 179.1 g
Protein 50 g99.8%
Vitamin A 85.4% Vitamin C 11.4%
Calcium 112.8% Iron 121.3%
*Based on a 2000 Calorie diet
Using a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse cornmeal; stir in dates and orange peel.
Make a well in the center of the butter-flour mixture; add buttermilk all at once.
Stir mixture with a fork until dough cleans the sides of the bowl.
With your hands, gather dough into a ball; turn out onto a lightly floured board.
Roll or pat into a circle 1/2 inch thick.
Using a 2 1/2-inch heart (or other shape) cutter, cut into individual scones.
Place 1 1/2 inches apart on lightly greased baking sheets.
Brush tops of sconeswith cream; sprinkle lightly with cinnamon-sugar mixture.
Bake in a 425° oven for 12 minutes or until tops are light brown.