Scones With Currants

12
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"Recipe source: Cooking Light (October 2006) Although the recipe calls the currants - any dried fruit will work."

Original recipe yields 12 servings
OK

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.

Related

dienia b

i like the vanilla added mr picky enjoyed them

review by:
(20 Oct 2015)