Contributed By: DCC
Dairy Council of California
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Total Preparation Time: 45 minutes
Actual Cooking Time: Less than 15 minutes
Number of Servings: More than 10
Origin: American
Special Features: Kids can help make it
Nutrition Content: Low Calorie
Low Fat
Holiday: Christmas
Meal Type: Dessert
Ingredients
2 cups All-purpose flour
2 teaspoons Baking powder
1/4 teaspoon Baking soda
1/2 teaspoon Salt
2 tablespoons Sugar
1/3 cup Butter, cut up
1/2 cup Buttermilk
1 Large egg, lighly beaten
1 tablespoon Milk
1 tablespoon Sugar
Preparation
COMBINE first 5 ingredients; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk and egg, stirring just until moistened.
TURN dough out onto a lightly floured surface; knead 5 or 6 times. Divide dough in half, and roll or pat each portion into a 6-inch circle. Cut into 8 wedges, and place 1 inch apart on lightly greased baking sheets. Brush with milk, and sprinkle with 1 tablespoon sugar.
BAKE at 425 degrees F for 12 to 15 minutes or until scones are golden brown.
YIELD: 16 servings.
Cook's Notes
FOR LEMON-POPPY SEED SCONES:
Add 2 teaspoons grated lemon rind and 1 teaspoon poppy seeds to flour mixture. Omit milk and sugar topping. Combine 1 1/2 tablespoons fresh lemon juice and 1 cup sifted powdered sugar; drizzle evenly over warm scones.
Nutrition Information
Calories: 76
;
Total Fat: 0g
;
Saturated Fat: 0g
;
Polyunsaturated Fat: 0g
;
Carbohydrates: 15g
;
Protein: 2g
;
Sodium: 158mg
;
Fiber: 0.5g