Buttermilk Scones
- Level: Easy
- Yield: 12 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 248
- Total Fat
- 12
- Saturated Fat
- 8
- Carbohydrates
- 31
- Dietary Fiber
- 1
- Sugar
- 14
- Protein
- 3
- Cholesterol
- 32
- Sodium
- 155
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
2 cups all-purpose flour, plus more fordusting
6 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons dry buttermilk powder (available in the baking aisle)
1/2 teaspoon salt
1 teaspoon minced fresh rosemary (optional)
1/2 cup mini chocolate chips (optional)
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup plus 2 tablespoons heavy cream
2 tablespoons coarse brown sugar
Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment. Whisk the flour, granulated sugar, baking powder, baking soda, dry buttermilk and salt in a medium bowl. Add the rosemary and/or chocolate chips. In a small bowl, whisk the melted butter, vanilla and 1 cup cream. Stir the wet ingredients into the dry ingredients until just combined. Turn the dough out onto a floured surface and knead until smooth, about 1 minute.
- Divide the dough into 2 balls; roll out each ball into a 1/2-to-3/4-inch-thick disk. Brush the tops of the disks with the remaining 2 tablespoons cream, then sprinkle with the coarse sugar. Cut each disk into 6 wedges. Transfer to the prepared baking sheet and bake until golden brown, 12 to 16 minutes. Transfer to a rack to cool.