Raspberry Buttermilk Scone
Raspberry Buttermilk Scone
Nutrition Info
- Serving size: 55g
- Calories: 170
- Fat: 9g
- Saturated fat: 5g
- Carbs: 22g
- Sugar: 11g
- Sodium: 230mg
- Fiber: 2g
- Protein: 3g
- Chol: 25mg
Recipe type: Pastry
Prep time:
Cook time:
Total time:
A sweet and tart breakfast treat complete with a great buttermilk flavor! Make the night before, or freeze a bunch, then bake the following morning. Nothing beats a hot and fluffy scone (not to mention full of nutrition thanks to the whole wheat flour) with your cup of Joe!
Ingredients
- 3 C Whole wheat flour
- ½ C Sugar
- 1 tsp Salt
- 2½ tsp Baking powder
- ½ tsp Baking soda
- 1½ stick Butter
- 1 C Water
- 4 tbsp Buttermilk powder
- 1 C Raspberries
- 2 tbsp Vanilla
- 1 Egg yolk
- 1½ C White chocolate
- 1 Egg white for glazing
- 3 tbsp Dusting sugar
Instructions
- Preheat the oven to 350oF and grease a cookie sheet.
- Blend all the dry ingredients together.
- Cream the butter ad sugar, add in the egg yolk and the vanilla.
- Mix till smooth.
- Add in dry ingredients and mix.
- Fold in the raspberries.
- Flour the work area and roll out the dough.
- Cut the dough into tiny rectangles then into triangles.
- Place the scones on the cookie sheet, glaze with the egg white and sprinkle with the dusting sugar.
- Bake in the oven for 30 minutes or until golden brown.
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