Oxmoor House
1 dozen (serving size: 1 wedge)


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1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons margarine or butter
1/3 cup nonfat buttermilk
3 tablespoons brown sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten


Preheat oven to 400°.

Combine first 3 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal.

Combine buttermilk and remaining 3 ingredients in a medium bowl, stirring well with a wire whisk. Add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface, and knead lightly for 30 seconds. Divide dough in half, and pat each half into a 3/4-inch-thick circle. Cut each circle into 6 wedges. Place wedges on an ungreased baking sheet. Bake at 400° for 15 to 18 minutes or until lightly browned. Serve warm.

Tip: Brown sugar helps make these scones tender as well as sweet. Even with real sugar, each wedge has only 16 grams of carbohydrate.

Created date

April 2008

Nutritional Information

Calories 106
Caloriesfromfat 0.0 %
Fat 3 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 16 g
Fiber 0.4 g
Cholesterol 18 mg
Iron 0.0 mg
Sodium 181 mg
Calcium 0.0 mg