Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 106
  • Calories from fat: 0.0%
  • Fat: 3g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2g
  • Carbohydrate: 16g
  • Fiber: 0.4g
  • Cholesterol: 18mg
  • Iron: 0.0mg
  • Sodium: 181mg
  • Calcium: 0.0mg


  • 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


  1. Preheat oven to 400°.
  2. Combine first 3 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal.
  3. 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.
  4. 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.
  5. Tip: Brown sugar helps make these scones tender as well as sweet. Even with real sugar, each wedge has only 16 grams of carbohydrate.
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