Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Buttermilk Scones
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- Level: Easy
- Yield: 16 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 200
- Total Fat
- 9 g
- Saturated Fat
- 6 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 25 mg
- Sodium
- 139 mg
- Level: Easy
- Yield: 16 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 200
- Total Fat
- 9 g
- Saturated Fat
- 6 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 25 mg
- Sodium
- 139 mg
Ingredients
Directions
- Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
- Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.
