January 12, 2015
2 hrs 20 mins
2 cups all-purpose flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup cold butter, cut into chunks (I used light butter)
3/4 cup buttermilk
1 large egg
1 tsp. vanilla extract
coarse sugar, for sprinkling on scone before baking, if desired
1 1/2 cups powdered sugar
1 Tbls. milk (I used non-fat)
1/4 tsp. vanilla extract
1In a bowl stir together flour, sugar, baking powder, baking soda and salt.
3Add the butter and blend with fork, whisk or pastry blender leaving some lumps no bigger than a pea.
5In a small bowl stir the buttermilk, egg and vanilla with a fork. Add to the flour mixture and mix thoroughly.
7Pour into cupcake holders or pat dough out to 1 inch thick and cut with desired shape.
9Use tea towel under lid and cook in slow cooker for 2 hours.
11Mix glaze ingredients with whisk and pour glaze over scone while it is still warm. Enjoy!!
13(Recipe makes 10 and for Weight Watchers it is 7 points plus per scone)
Submitted by Larell Adney Strickland
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