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Buttermilk Scones with Scrambled Eggs

These Buttermilk Scones with Scrambled Eggs make for a warm and satisfying breakfast. The scones are light, buttery, and slightly crisp on the outside, pairing perfectly with soft, fluffy scrambled eggs. Best enjoyed fresh, this comforting meal is great on its own or with a spread of butter!

30 min

Prep Time

30 min

Total Time

30 min

Servings

6

Ingredients

Fridge and Freezer

  • 12 Eggs

  • ¼ cup Butter

  • 1 cup Buttermilk

Pantry

  • 1 cup Flour

  • ¾ cup Whole Wheat Flour

  • ⅓ cup Sugar

  • 1 tsp Baking Powder

  • ½ tsp Baking Soda

  • ¼ tsp Salt

  • 1 cup Raisins

Directions

  1. Wash hands with soap and water. Preheat the oven to 400 degrees. Grease a baking sheet.

  2. Combine flours, sugar, baking powder, baking soda and salt into a mixing bowl and stir to make sure it is well-combined.

  3. Melt ¼ cup butter in a microwave-safe bowl. Add about ⅔ of the buttermilk. Add to the dry ingredients; mix gently.

  4. Spoon dough into 12 equal mounds on a greased baking sheet. Brush with remaining buttermilk. Bake until well browned, 18-20 minutes.

  5. Meanwhile, make scrambled eggs using the video.

  6. Serve scones hot or at room temperature, with scrambled eggs on the side. The scones are best eaten the same day you bake them and taste great with butter. Divide into 6 portions (2 scones and 2 scrambled eggs). Refrigerate leftovers within 2 hours.

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