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Currant Scones

chef.tim.lee's picture
  All purpose flour 3 Cup (48 tbs)
  Baking powder 1 Tablespoon
  Sugar 2 Tablespoon
  Butter 2 Tablespoon
  Currants 1⁄2 Cup (8 tbs)
  Egg 1
  Milk 3⁄4 Cup (12 tbs)

Combine first 3 ingredients, mixing well.
Cut in butter with a pastry blender until mixture resembles coarse meal.
Stir in currants.
Combine egg and 3/4 cup milk, beating well.
Add to flour mixture, stirring until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead lightly 8 to 10 times.
Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter.
Place scones on an ungreased baking sheet.
Brush tops lightly with additional milk.
Bake at 450° for 10 minutes or until scones are golden brown.
Serve with butter and jam.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1909 Calories from Fat 340

% Daily Value*

Total Fat 39 g59.4%

Saturated Fat 20.7 g103.6%

Trans Fat 0 g

Cholesterol 292.9 mg97.6%

Sodium 1333.1 mg55.5%

Total Carbohydrates 337 g112.3%

Dietary Fiber 12.6 g50.3%

Sugars 44.4 g

Protein 52 g103.1%

Vitamin A 23.8% Vitamin C 38.3%

Calcium 140.5% Iron 114.6%

*Based on a 2000 Calorie diet

Currant Scones Recipe