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Scones Buttermilk Recipe
|Buttermilk||1 Cup (16 tbs)|
|White flour||2 1⁄2 Cup (40 tbs) (unbleached)|
|Whole wheat flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs), melted|
|Currants||1⁄3 Cup (5.33 tbs) (dried)|
Serving size: Complete recipe
Calories 2603 Calories from Fat 864
% Daily Value*
Total Fat 99 g151.6%
Saturated Fat 58.7 g293.5%
Trans Fat 0 g
Cholesterol 241.9 mg
Sodium 3153 mg131.4%
Total Carbohydrates 375 g125.1%
Dietary Fiber 26 g103.9%
Sugars 28.8 g
Protein 61 g121.5%
Vitamin A 56.8% Vitamin C 25.8%
Calcium 86.9% Iron 117.8%
*Based on a 2000 Calorie diet
Combine buttermilk and honey in a bowl.
Sift the flours with baking powder, baking soda and salt. Stir about 2/3 of the flour mixture into the buttermilk. Slowly mix in the melted butter. Lightly stir in remaining flour. Add currants.
Turn onto a floured surface and knead dough gently for a few minutes. Divide into three equal sections. Flatten dough to form thick rounds about 4 to 5 inches in diameter. With a sharp knife, cut the rounds into 4 wedges each.
Place scones 1/2 inch apart on a buttered cookie sheet. Bake for 15 to 20 minutes or until golden. Serve warm with butter and preserves.