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Currant Scones Recipe
|Currants||1⁄2 Cup (8 tbs), dried|
|Whole wheat flour||1 3⁄4 Cup (28 tbs), sifted|
|Baking powder||1 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
Serving size: Complete recipe
Calories 1467 Calories from Fat 504
% Daily Value*
Total Fat 57 g88.3%
Saturated Fat 32.6 g163%
Trans Fat 0 g
Cholesterol 340 mg
Sodium 1304 mg54.3%
Total Carbohydrates 218 g72.6%
Dietary Fiber 30.3 g121.1%
Sugars 46.4 g
Protein 41 g82.6%
Vitamin A 35.4% Vitamin C 38.6%
Calcium 132.8% Iron 67.9%
*Based on a 2000 Calorie diet
Butter a baking sheet.
Place currants into a small bowl, cover with boiling water and set aside to plump for 15 to 20 minutes.
Sift together flour and baking powder 3 times.
Place into a large bowl.
With a pastry blender or 2 knives, cut butter into flour until mixture has a mealy consistency.
Drain currants, and add to flour mixture, stirring to blend.
Pour milk into a small bowl.
With a fork, beat in honey.
Add to flour mixture, stirring just until moistened.
With floured hands divide dough into 4 equal parts.
On a floured surface, pat each piece of dough into a 5-inch round.
Place on prepared baking sheet, and cut each round into 4 pieces, as you would slice a pie, cutting all the way through, but not separating them.
Brush egg on top and sides of dough.
Bake on middle shelf of oven for 10 minutes, or until golden.