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Buttermilk Scones Recipe
|Whole wheat flour/Combination of whole wheat and unbleached flour||1 1⁄4 Tablespoon (Null)|
|Salt/Null||1⁄2 Teaspoon (Null)|
|Baking soda/Null||1⁄2 Teaspoon (Null)|
|Sugar/Null||1 Teaspoon (Null)|
|Butter/Corn-free margarine / corn-free vegetable shortening||1⁄4 Cup (4 tbs) (Null)|
|Grated orange peel/Null||2 Teaspoon (Null)|
|Raisins/Null||1⁄3 Cup (5.33 tbs) (Null)|
|Cultured buttermilk/Null||1⁄2 Cup (8 tbs) (Null)|
Serving size: Complete recipe
Calories 726 Calories from Fat 414
% Daily Value*
Total Fat 47 g72.5%
Saturated Fat 29 g145%
Trans Fat 0 g
Cholesterol 121 mg
Sodium 1667 mg69.5%
Total Carbohydrates 74 g24.6%
Dietary Fiber 5.6 g22.3%
Sugars 40.6 g
Protein 10 g19.1%
Vitamin A 29% Vitamin C 25%
Calcium 6.7% Iron 10.9%
*Based on a 2000 Calorie diet
Cut in butter or shortening.
Stir in orange peel and raisins.
Stir until blended.
Turn out onto a lightly floured board.
Knead eight or ten times, until dough will form into a round ball.
Pat or roll until 1/2-inch thick.
Cut into six pie-shaped pieces.
Put onto a lightly greased baking sheet.
Brush with melted butter, if allowed.
Bake at 400° for 15-20 minutes, or until lightly browned and cooked through.
Serve hot (they can be reheated if made ahead).