Buttermilk Whole Wheat Scottish Scones
Buttermilk Whole Wheat Scottish Scones recipe
Yield
16 servingsPrep
25 minCook
20 minReady
45 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
whole-wheat flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 4 | tablespoons |
butter
whipped |
|
| 1 | cup |
buttermilk
|
|
| ½ | cup |
currants
or raisins, dried cranberries |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
whole-wheat flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 6E+1 | ml |
butter
whipped |
|
| 237 | ml |
buttermilk
|
|
| 118 | ml |
currants
or raisins, dried cranberries |
Directions
Preheat oven to 400℉ (200℃).
Coat a baking sheet with non-stick cooking spray.
In a medium-size bowl, sift dry ingredients together.
Add butter, mixing into flour with your fingers.
Add buttermilk and knead to a soft dough.
Knead in raisins.
On a floured board, roll out dough to ½ inch thick.
Cut in 16 rounds.
Place on a baking sheet and bake 15 to 20 minutes, until golden.
Makes 16 scones.
Serve with jam, coffee, and butter if desired.
