Buttermilk Scone Recipe


Submitted by ladymaisha

Makes 5 servings


using buttermilk substitute

Ingredients
100 g all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp margarine
80 ml skim milk
1/2 tbsp white vinegar
Directions
  1. Preheat the oven to 220C. Grease baking sheet.

  2. mix vinegar and milk together for making buttermilk substitute

  3. stir all dry ingredients and rub in the butter or margarine with your fingertips until the mixture resembles breadcrumbs.

  4. gradually pour in the buttermilk substitute and stir with a fork to form a soft dough.

  5. roll out dough until about 1/2 inch (1cm) thick. Stamp out rounds with a 2-inch(5 cm) biscuit cutter.

  6. place on the prepared baking sheet and bake until golden, 12-15 mins.

  7. Serve warm or at room temperature.

Categories

Rice, Breads, American, Fourth of July, Bake

Nutrition Facts
Serving Size 45.0g
Amount Per Serving
Calories
120
Calories from Fat
42
% Daily Value*
Total Fat
4.7g
7%
Saturated Fat
0.7g
4%
Cholesterol
0mg
0%
Sodium
357mg
15%
Total Carbohydrates
16.4g
5%
Dietary Fiber
0.5g
2%
Sugars
0.9g
Protein
2.6g
Vitamin A 5% • Vitamin C 0%
Calcium 4% • Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
B 		  Good points
  • Very low in cholesterol
  • Low in sugar
    		•    Bad points
  • High in sodium
    		•
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