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Nutrition Facts
Serving Size 1 scones 105g Recipe makes 8 scones)
Calories 167
Calories from Fat 52		(31%)
Amount Per Serving		%DV
	Total Fat 5.8g	8%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 39mg		13%
Sodium 496mg		20%
Potassium 101mg		2%
Total Carbohydrate 22.7g		7%
	Dietary Fiber 0.8g	3%
	Sugars 1.0g
Protein 5.7g		11%
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Irish Buttermilk Scones / Cheese & Herb Scones

Recipe #112640 | 30 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: littleturtle
Mar 4, 2005

Perfect to go with your morning coffee or a great afternoon snack with hot tea. The secret to making good scones is a quick, light hand when mixing, and a hot oven.

8 scones (change servings and units)

Ingredients

Buttermilk Scones

8 ounces self-raising flour (preferably self-raising soda bread flour)
1 pinch salt
1 ounce butter or hard margarine
1 egg, beaten
5 fluid ounces buttermilk
egg or milk, to glaze
cinnamon sugar, to dust

Cheese and Herb Scones

1 teaspoon dry mustard
2 ounces cheese, grated
2 tablespoons fresh herbs, chopped (basil or whatever you like)

Directions

1
Preheat oven to 450°F (gas mark 8).
2
Sift flour with salt and rub in butter or margarine.
3
For Cheese& Herb Scones add mustard, cheese and herbs to the dry ingredients at this point.
4
Make a well in the centre and pour in the egg and most of the buttermilk.
5
Mix quickly to form a soft dough, adding a little extra buttermilk if necessary.
6
Turn out onto a floured surface and roll out lightly until 1" thick.
7
Working quickly, cut into 2" rounds.
8
Glaze with egg or milk and set on a floured baking sheet.
9
Before baking, dust scones with cinnamon sugar for Buttermilk Scones or sprinkle a little grated cheese on top of each scone for Cheese& Herb Scones.
10
Bake for 15-20 minutes until light brown.

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Featured Reviews for This Recipe

From: Chef #785387

On Apr 4, 2008

I made them again, finishing off the buttermilk, with jam from raspberries from my garden, and it reminded me of punting in Cambridge where I first tasted scones. Wonderful!

1 person found this review helpful

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From: Mrs_Kohls

On Dec 27, 2007

We all agreed these are AWESOME!! I made them with Parmesan/Romano cheese and dried basil (2 tsp. instead of 2 tbsp.) I didn't have any dry mustard, so I put a couple of dashes of garlic powder in instead. These were easy, however, I want to mention that mine after adding nearly all of the buttermilk were very sticky, so I rolled them out on a well floured surface to keep them from sticking to it. They came out with a more cakelike texture than biscuits, and I'm hoping that is the way they are supposed to be. Thanks littleturtle for an AWESOME recipe!!

1 person found this review helpful

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From: Charmie777

On Jul 6, 2006

These were good. I had to add quite a bit more flour and I didn't use all the buttermilk. I did the savory scones and added basil and parmesan cheese.

3 people found this review helpful

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From: Annacia

On Dec 28, 2006

Made the buttermilk/cinnamon version this morning for my guys, I didn't get a very high rise but I used regular flour and baking powder so I'm not holding that as a recipe fault. A few were so thin that they just put the butter on top of the cinnamon sugar topping. I also added 1 tbsp of sugar to the dough. The 2 of them ate the whole batch warm from the oven with their ham and eggs so they couldn't have been too bad! lol. I like the choice given in the recipe for savory or sweeter scones.

2 people found this review helpful

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