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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.

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