THE DAIRY KITCHEN
Orange Buttermilk Scones
By THE DAIRY KITCHEN
Serves
12
Difficulty
Easy
Preparation
15 MINS
Cooking
15 MINS
Unexpected guests popping over…whip these up for some country-style hospitality.
Ingredients
400g reduced fat yoghurt30g salt reduced butter
2 cups self-raising flour
1 tablespoon sugar
1 cup buttermilk
1/3 cup raisins, chopped and soaked in ¼ cup warm water
1 tablespoon buttermilk, extra
¼ teaspoon finely grated orange rind
orange segments, for serving
Nutrition (per serve)
| Energy (kj) | 660 |
| Sugars (g) | 9 |
| Protein (g) | 5 |
| Dietry Fibre (g) | 1 |
| Fat Total (g) | 3.4 |
| Sodium (mg) | 208 |
| Saturated (g) | 2.1 |
| Calcium (mg) | 109 |
| Carbohydrates (g) | 25 |
Method
- Rub butter into combined flour and sugar or pulse in a food processor until the mixture resembles fine crumbs.
- Place into a large bowl, make a well in the centre and add the buttermilk and drained raisins. Stir the mixture with the blade of a butter knife until just combined.
- Turn the dough onto a floured surface and knead lightly. Pat out to a 3 cm thickness and using a floured cutter, cut out the scones and place onto a lined oven tray.
- Brush scones with the extra milk and bake at 200°C for 10-12 minutes.
- Place yoghurt into a paper towel lined sieve and allow to strain in the refrigerator, covered for 30 minutes. Stir orange rind through yoghurt and serve on scones with orange segments.
