Currant Cream Scones Recipe

Currant Cream Scones is a delicious snack recipe which I always love to have. I bet, once you have this Currant Cream Scones, you will always crave for some more.

Summary

Health IndexAverageCuisine
CourseMethod
Dish

Ingredients

 All purpose flour1 1⁄4 Cup (20 tbs)
 Whole wheat flour1 Cup (16 tbs)
 Granulated sugar1⁄4 Cup (4 tbs)
 Baking powder1 Tablespoon
 Salt1 Teaspoon
 Butter1⁄2 Cup (8 tbs)
 Eggs2
 Whipping cream2⁄3 Cup (10.67 tbs)
 Currants1⁄3 Cup (5.33 tbs)
 Milk2 Teaspoon

Nutrition Facts

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 mg

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

Directions

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 425°F (220°C) oven for 12 to 15 minutes or until lightly browned.
Serve hot.
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