Courteney Cox's Currant Scones
Recipe: #19689
June 24, 2015
"Nov 29, 2007 good housekeeping"
Original recipe yields 12 servings
Ingredients
Nutritional
- Serving Size: 1 (63.4 g)
- Calories 193.7
- Total Fat - 7.1 g
- Saturated Fat - 4.2 g
- Cholesterol - 34.4 mg
- Sodium - 227.3 mg
- Total Carbohydrate - 27.8 g
- Dietary Fiber - 0.8 g
- Sugars - 4 g
- Protein - 4.4 g
- Calcium - 28.2 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 425°F. Lightly flour large cookie sheet.
Step 2
In large bowl, combine flour, sugar, baking soda, and salt. Add butter and blend until mixture resembles fine meal. Stir in currants. Mix in egg and 3/4 cup buttermilk to form soft dough.
Step 3
Turn dough onto lightly floured surface. Pat dough 3/4 inch thick. With 2 1/2-inch round cookie cutter, cut out as many rounds as possible, gathering scraps together to use up all the dough.
Step 4
Transfer rounds to prepared cookie sheet. Brush tops with remaining buttermilk. Bake scones 18 minutes or until golden-brown and cooked through.
Tips & Variations
No special items needed.
