The buttermilk in this recipe makes a very tender scone. Each scone is topped with a bit of strawberry preserve and chopped pecan. If you prefer plain buttermilk scones the preserves and nuts can be omitted. Either way you will love this tasty breakfast pastry.


  • 2 cup
    all-purpose flour
  • 1/4 cup
  • 1 1/2 tsp.
    baking powder
  • 1/2 tsp.
    baking soda
  • 1/4 tsp.
  • 1/4 cup
    cold butter or margarine
  • 1/2 cup
  • 1/2 cup (4 oz.)
    Better'n Eggs®
  • 4 Tbsp.
    strawberry preserves
  • 2 Tbsp.
    finely chopped pecans


  • Heat oven to 400° F. In large bowl combine flour, sugar, baking powder, baking soda and salt; mix well. With pastry blender cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and Better'n Eggs just until moistened.

  • On lightly floured surface knead dough 4 or 5 times or until dough is smooth. Roll dough into a 1/2-inch thick circle; cut out scones with 2-inch round cookie cutters.

  • Place scones on lightly greased cookie sheet. Top center of each scone with 1 teaspoon strawberry preserves. Sprinkle top of each scone with about 1/2 teaspoon pecans.

  • Bake for 11 to 13 minutes or until light golden brown.

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