These scones freeze well and can be served at room temperature or reheated in a conventional oven.

Recipe by Oxmoor House January 2006

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Recipe Summary

prep:
16 mins
cook:
12 mins
total:
28 mins
Yield:
28 servings (serving size: 1 scone)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • . Combine 2 tablespoons sugar and cinnamon in a small bowl; set aside.

  • . Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining 1 tablespoon sugar in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in mini chips. Add buttermilk, stirring just until moist.

  • . Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough out to 1/2-inch thickness; cut with a 1 1/2-inch round cutter. Place on a baking sheet coated with cooking spray. Spray tops of scones lightly with cooking spray; sprinkle with cinnamon-sugar. Bake at 400° for 12 minutes or until golden. Serve warm.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

66 calories; fat 2.6g; saturated fat 1.4g; protein 1.2g; carbohydrates 9.9g; cholesterol 5mg; iron 0.5mg; sodium 122mg; calories from fat 35%; fiber 0.3g; calcium 38mg.
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