Scones With Currants
Created by ellie on October 19, 2015
- Servings: 12
- Prep Time: 15m
- Cook Time: 20m
- Recipe #21387
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons butter (chilled and cut into pieces)
- 1/2 cup fat-free milk
- 1/2 teaspoon vanilla extract
- 1 egg white
- 2 1/2 ounces currants (1/2 cup dried)
- 2 teaspoons fat-free milk
- 2 teaspoons turbinado sugar (or granulated sugar)
How to Make
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Step 1: Preheat oven to 425 degrees F.
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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.
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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).
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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.
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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.
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Step 6: Bake at 425 for 17-20 minutes or until golden.
Nutritional Facts
- 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