• 16servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Calcium

Ingredients Jump to Instructions ↓

  1. 2 3/4 cup Unsifted all-purpose flour

  2. cup Sugar

  3. 1 tablespoon Baking powder

  4. 1 teaspoon Salt

  5. 2 Sticks (8 oz) cold butter,

  6. Cut into tablespoon-sized

  7. Pieces cup Currants

  8. 2 larges Eggs

  9. cup Whipping cream

  10. 1 tablespoon Sugar

Instructions Jump to Ingredients ↑

  1. In a large bowl combine the flour, sugar, baking powder and salt.

  2. Cut in butter with a pastry blender, or with your fingers, until texture resembles coarse meal. Add currants and milk.

  3. Lightly whisk eggs and cream together; add to dry ingredients.

  4. Combine with large wooden spoon or with hands until dough barely holds together; do not overmix. (Dough should be slightly sticky, not dry. Add a little more cream if necessary.) 4. Grease a baking sheet or line with parchment paper.

  5. Portion the dough by using an ice cream scoop, or divide the dough in half and pat into 2 flattened disks. Cut each disk into 8 triangular shaped scones. Place on the prepared baking sheet and sprinkle the tops with sugar.

  6. Bake in a preheated 375-degree oven about 20 minutes, until golden brown. Cool slightly before serving.

  7. Data per scone: Calories...276 Carbohydrates...29g Monounaturated fat...5g Protein...4g Sodium...336mg Polyunsaturated fat...1g Fat...17g Saturated fat...10g Cholesterol...74mg


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