Brown Eyed Baker · by Michelle Lettrich★ 4.7 (22)
Buttermilk Scones
NUTRITION · PER SERVING42M COOK
CAL 9%·PRO 8%
CARBS 19G44% OF CAL
2G FIBER0G ADDED0G INTRINSIC13G OTHER4G TOTAL SUGAR
FAT 9G46% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender and fluffy buttermilk scones. Buttery and slightly sweet, they pair well with coffee or tea for breakfast or afternoon snacking.
dessertamericanbaked good🍪 sheet pan🔥 oven🌀 blendervegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1½ cups all-purpose flour
- ½ cup cake flour
- 3 tablespoons granulated sugar
- 2½ teaspoons baking powder
- ¾ teaspoon salt
- ½ cup cold unsalted butter, cut into small pieces
- ½ cup buttermilk
- 1 egg
- ½ teaspoon vanilla extract
- 1 egg (lightly beaten)
- Sanding sugar (for sprinkling)
At a glance
PER SERVING · TIME 42M
CAL 9%·PRO 8%
CARBS 19G44% OF CAL
2G FIBER0G ADDED0G INTRINSIC13G OTHER4G TOTAL SUGAR
FAT 9G46% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 22m
- Sodium
- 168mg
- Total sugar
- 4g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 91mg
- Calcium
- 25mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 168MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.