Breakfast Scones Recipe

Name: Breakfast Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/4 c. all-purpose flour; 1/3 c. sugar; 2 1/2 tsp. baking powder; 1/2 tsp. soda; 1/2 tsp. salt; 1/4 c. butter or margarine, cut in small pieces; 3/4 c. (4 oz.) diced, dried apricots or dried apples; 1/3 c. (2 oz.) diced, crystallized ginger; 1 tsp. grated lemon peel; 1 c. buttermilk

Servings: persons

3 1/4 c. all-purpose flour
1/3 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/4 c. butter or margarine, cut in small pieces
3/4 c. (4 oz.) diced, dried apricots or dried apples
1/3 c. (2 oz.) diced, crystallized ginger
1 tsp. grated lemon peel
1 c. buttermilk

1
Mix flour, sugar, baking powder, soda and salt, then cut in butter to make crumbles.
2
Add dried fruit, ginger and lemon peel, mixing well.
3
Add buttermilk.
4
On a lightly floured board, knead dough 6 turns, then place on greased baking pan (12 x 15-inch) and shape into an oval loaf.
5
Using a floured knife, cut across loaf in triangles to form pie shaped slices.
6
Bake at 375u00b0 for 35 minutes or until top is brown.

1368

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/4 c. all-purpose flour, 1/3 c. sugar, 2 1/2 tsp. baking powder, 1/2 tsp. soda, and more.

Yes, Breakfast Scones falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Breakfast Scones

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