Scones With Currants
Servings
Prep Time
Cook Time
Ready In
Recipe: #21387
October 19, 2015
"Recipe source: Cooking Light (October 2006) Although the recipe calls the currants - any dried fruit will work."
Ingredients
Nutritional
- Serving Size: 1 (43.8 g)
- Calories 139.2
- Total Fat - 5 g
- Saturated Fat - 3.1 g
- Cholesterol - 12.9 mg
- Sodium - 191.6 mg
- Total Carbohydrate - 20.7 g
- Dietary Fiber - 0.6 g
- Sugars - 4.1 g
- Protein - 2.7 g
- Calcium - 62.4 mg
- Iron - 0.3 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step 1
Preheat oven to 425 degrees F.
Step 2
In a bowl whisk together the dry ingredients (flour - salt). Cut in butter with a pastry blender or two knives until mixture resembles coarse meal.
Step 3
In another bowl or measuring cup combine the wet ingredients (1/2 cup milk - egg white); add wet to dry, stirring until moist (dough will be soft).
Step 4
Turn dough out onto a floured board; sprinkle surface of the dough with the currents (or use your favorite dried fruit). With floured hands knead 4 times or until the currents are incorporated.
Step 5
Pat dough into an 8 inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into but not through the dough. brush 2 teaspoons of milk over surface of dough and sprinkle with the turbaned sugar.
Step 6
Bake at 425 for 17-20 minutes or until golden.
Tips & Variations
No special items needed.