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Ingredientes
- 1/4 c. Oatmeal
- 1 tsp Salt
- 1Â 3/4 c. Flour
- 6 Tbsp. Butter, cut into 1/2-inch cubes
- 1/4 c. Sugar
- 1 tsp Cinnamon
- 1/2 c. Buttermilk Or possibly:
- 1/2 c. Cream Or possibly:
- 1/2 c. Lowfat milk
- 1/4 c. Brown sugar, packed
- 1 lrg Egg, beaten
- 1Â 1/2 tsp Baking pwdr (dbl acting)
- 2 tsp Vanilla extract
- 1 tsp Baking soda
- 1/8 tsp Grated orange zest
Direcciones
- Position rack in the center of the oven and preheat to 375 degrees. Into a large bowl, sift the flour, sugars, baking pwdr, baking soda, and salt.
- Add in oatmeal & mix together. Distribute the butter cubes over the flour mix. Using your fingertips, quickly rub the butter cutes into the flour mix, till the mix resembles coarse meal.
- In a medium bowl, stir together the buttermilk, egg, vanilla, & zest.
- Add in the liquid mix to the flour mix. With a large rubber spatula, using as few strokes as possible, stir gently till the dough is moistened and begins to cling together. Handling the dough as little as possible, stir till all the ingredients are completely combined.
- Using a 1/3-c. measuring c., drop the dough onto an ungreased baking sheet, leaving at least 1-inch between the scones. Bake 16 to 18 min, till the scones are golden. Cold the scones on the baking sheet set on a wire rack for 5 min. Using a mental spatula, transfer the scones to the wire rack and cold completely. Serve hot or possibly store completely cooled scones in an airtight container at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 6 servings | |
| Calories 340 | |
| Calories from Fat 115 | 34% |
| Total Fat 13.12g | 16% |
| Saturated Fat 7.78g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 1018mg | 42% |
| Potassium 113mg | 3% |
| Total Carbs 49.07g | 13% |
| Dietary Fiber 1.6g | 5% |
| Sugars 18.67g | 12% |
| Protein 6.08g | 10% |
