Scones With Currants

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12
Servings

15m
Prep Time

20m
Cook Time

35m
Ready In

Recipe: #21387

October 19, 2015

Categories: Breads, Comfort Food, Dinner rolls or other breads, Dairy, Budget-Friendly, Easy/Beginner Cooking, Brunch, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Winter, Oven Bake, Low Fat, Vegetarian, Flour, Kosher Dairy more

recipe by:
ellie

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recipe by:
ellie

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

Original recipe yields 12 servings

Metric US

I've Tried It

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.