A simple recipe, but so easy to make when you have soup for dinner. Can also be served for breakfast or brunch.
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Units: US | Metric
- 2 tablespoons oil
- 1 large egg
- 1/2 cup buttermilk or 1/2 cup plain yogurt
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1Heat oven to 400 deg F/200 deg Celsius.
- 2Whip together the oil and egg.
- 3Add the buttermilk or yoghurt. Beat well.
- 4Sift the flour, baking powder and salt together.
- 5Mix in the liquid mixture until a soft dough forms. Work lightly and quickly: scones do not like heavy hands.
- 6On a floured board, pat the dough flat until about 1 1/2 inch thick.
- 7Press out circles with a cookie cutter.
- 8Pack these rounds, with edges overlapping a tiny bit, around the rim of a greased pie plate or other shallow round oven dish.
- 9There should be about 8 - 10 scones, and they fit into most regular-sized pie dishes.
- 10Mix together the ingredients for the topping, making sure the butter is hot -- not boiling!
- 11Spread the topping carefully over the raw scone ring with a wooden spoon, a knife or a spatula.
- 12Sprinkle over a little extra cayenne (or paprika powder) over for colour.
- 13Bake in the preheated oven for 15 - 20 minutes or until puffy and golden.
- 14Serve hot or warm, and extra butter is unnecessary.
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Nutritional Facts for Buttery Scone Ring
Serving Size: 1 (87 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 427.0
- Calories from Fat 248
- Total Fat 27.6 g
- Saturated Fat 14.7 g
- Cholesterol 96.5 mg
- Sodium 695.7 mg
- Total Carbohydrate 34.0 g
- Dietary Fiber 1.2 g
- Sugars 1.3 g
- Protein 10.9 g