Easy Buttermilk Scones

READY IN: 15mins
Recipe by Aroostook

A quick bread that is so tasty. Serve with butter and jam for a real treat.

Top Review by Annacia

I just made these (more or less) to use up some buttermilk that was hanging around a bit to long. I actually used this recipe as more of a base than a finished product. I replaced 1 cup of white flour with 1 cup of whole wheat flour, skipped any sugar at all and tossed in maybe 4 TBSP of Splenda, the butter remained as I had just 1 TBSP of butter left from a stick, the egg became EggBeaters. I also added some citrus oil (1/2 an eyedropper full) and skipped the egg and sugar on top. Still, they baked up beautifully, a bit crisp of the outside but soft, tender and moist on the inside. I love recipes like this. With the low fat, no sugar and it's willingness to work with changer I'll be using this many times, in many ways. Thx for this keeper. Oh Yeah! I forgot to spray the sheet and only 3 stuck very slightly, they released with a small finger nudge.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees F.
  2. Grease baking sheet.
  3. Melt butter and let cool slightly.
  4. Place flour in a bowl.
  5. Stir in melted butter and stir well.
  6. Add all the rest of the dry ingredients.
  7. Mix well.
  8. Add egg to buttermilk and mix well.
  9. Add buttermilk/egg all at once and stir.
  10. Dough should be slightly sticky.
  11. Drop by spoonful unto baking sheet.
  12. Brush with egg white and sprinkle with sugar.
  13. Bake at 425 for 10-12 minutes.

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