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–+ servings
two buttermilk scones stacked on white plates with blueberries, milk and wooden board with scones in background
5 from 3 votes
Created by: Stefanie

Buttermilk Scones


Course Breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
12
These buttermilk scones are so moist and soft inside with a flaky cinnamon-sugar crust.
12

Ingredients

  • 3 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 2 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¾ cup cold butter cut into pieces
  • 1 cup buttermilk mix 1 T. lemon juice with regular milk and let stand for 5 minutes
  • 1 Tbs. milk or cream for brushing on top
  • cinnamon and sugar for dusting

Instructions

  • Sift dry ingredients in large mixing bowl.
  • Use a pastry blender to cut in cold butter pieces until mixture resembles coarse cornmeal.
  • Make a well in the center of mixture and add buttermilk.
  • Stir with a fork until mixture leaves sides of bowl.
  • Divide into 2 equal portions and pat into rounds ¾" thick.
  • Set rounds 2" apart on a 12" x 15" baking sheet.
  • Score each round into 6-8 wedges with a nice cutting almost to the bottom.
  • Brush top with milk and sprinkle with cinnamon sugar.
  • Bake 400 degrees for 12-15 minutes. Do not overbake!

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Nutrition

Calories: 251kcal | Carbohydrates: 31g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 368mg | Potassium: 64mg | Fiber: 1g | Sugar: 7g | Vitamin A: 388IU | Calcium: 93mg | Iron: 2mg

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