Currant Scones
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 15 servings
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon milk
- 3 cups all purpose flour
- 3 tablespoons sugar
- 1/3 cup dried currants
- 1 egg, beaten to blend
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
- Carbohydrate 25 g(8%)
- Cholesterol 25 mg(8%)
- Fat 6 g(9%)
- Fiber 1 g(4%)
- Protein 4 g(7%)
- Saturated Fat 4 g(18%)
- Sodium 132 mg(5%)
- Calories 167
Preparation Preheat oven to 425°F. Lightly flour large baking sheet. Mix 3 cups flour, sugar, baking soda and salt in large bowl. Add butter and rub in with fingertips until mixture resembles fine meal. Mix in currants. Mix in egg and enough buttermilk to form soft dough. Turn dough out onto floured surface. Pat dough into 3/4-inch-thick round. Cut out rounds, using 2 1/2-inch round cookie cutter. Gather scraps, press together and pat out to 3/4-inch-thick round. Cut out additional rounds. Transfer scones to prepared baking sheet. Brush tops with milk. Bake until scones are golden brown and cooked through, about 18 minutes. Serve warm with butter or whipped cream and jam.
Preparation Preheat oven to 425°F. Lightly flour large baking sheet. Mix 3 cups flour, sugar, baking soda and salt in large bowl. Add butter and rub in with fingertips until mixture resembles fine meal. Mix in currants. Mix in egg and enough buttermilk to form soft dough. Turn dough out onto floured surface. Pat dough into 3/4-inch-thick round. Cut out rounds, using 2 1/2-inch round cookie cutter. Gather scraps, press together and pat out to 3/4-inch-thick round. Cut out additional rounds. Transfer scones to prepared baking sheet. Brush tops with milk. Bake until scones are golden brown and cooked through, about 18 minutes. Serve warm with butter or whipped cream and jam.
