Currant Cream Scones
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Tablespoon|
|Butter||1⁄2 Cup (8 tbs)|
|Whipping cream||2⁄3 Cup (10.67 tbs)|
|Currants||1⁄3 Cup (5.33 tbs)|
In large bowl, combine flours, 2 tbsp (25 mL) of the sugar, baking powder and salt With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
Lightly beat eggs and stir into cream.
Stir into flour mixture along with currants just until all ingredients are moistened.
Turn out dough onto floured surface and knead gently about 10 times.
Press dough into circle 1 inch (2.5 cm) thick.
Brush with milk; sprinkle with remaining sugar.
Cut into 8 wedges and place on lightly floured baking sheet.
Bake in 425Â°F (220Â°C) oven for 12 to 15 minutes or until lightly browned.
Serving size: Complete recipe
Calories 2762 Calories from Fat 1405
% Daily Value*
Total Fat 159 g244%
Saturated Fat 97.1 g485.4%
Trans Fat 0 g
Cholesterol 886.8 mg295.6%
Sodium 3332.4 mg138.8%
Total Carbohydrates 283 g94.2%
Dietary Fiber 21.7 g86.9%
Sugars 63.9 g
Protein 48 g96.7%
Vitamin A 66.7% Vitamin C 25.5%
Calcium 136.6% Iron 90.2%
*Based on a 2000 Calorie diet