Streusel Scones
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup water
- 1/2 teaspoon ground cinnamon
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 tablespoon all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon butter melted
- 1/4 teaspoon baking soda
- 1/2 cup buttermilk
- 1/4 cup quick-cooking oats
- 1/4 cup butter chilled and cut into pieces
- Carbohydrate 21.9490711688363 g
- Cholesterol 17.8725911559294 mg
- Fat 7.02900682698952 g
- Fiber 0.849478405754945 g
- Protein 2.8555111475126 g
- Saturated Fat 4.26500508061281 g
- Serving Size 1 1 scone wedges, 16 serving(s) (58g)
- Sodium 1143.57069548959 mg
- Sugar 21.0995927630814 g
- Trans Fat 0.547156099295985 g
- Calories 161 calories
Preheat oven to 400degreesF. Combine the first five ingredients in a medium sized bowl. Add the butter and cut into the flour mixture with a pastry blender to make coarse meal. In another bowl, combine the buttermilk and water. Add the wet ingredients to the dry ingredients and mix together gently, just until blended. Turn the dough onto a floured surface, knead a few times, and divide into two equal sized balls. Pat each ball into a 6 inch circle, slightly mounded, and place on ungreased baking sheet. In a small bowl mix together the topping ingredients until crumbly. Spread the topping over the top of the two 6 inch circles and gently pat inches. With a floured knife, cut each 6-inch circle into 8 wedges, wiggling the knife slightly to separate the wedges from each other. When the scones are baked you will be able to easily pull them apart. The sides will be straight and soft. Bake 15 minutes or until golden brown.
