Currant Scones Recipe
Summary
Ingredients
| 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) |
Nutrition Facts
Serving size: Complete recipe
Calories 1909 Calories from Fat 340
% Daily Value*
Total Fat 39 g59.4%
Saturated Fat 20.7 g103.6%
Trans Fat 0 g
Cholesterol 292.9 mg97.6%
Sodium 1333.1 mg55.5%
Total Carbohydrates 337 g112.3%
Dietary Fiber 12.6 g50.3%
Sugars 44.4 g
Protein 52 g103.1%
Vitamin A 23.8% Vitamin C 38.3%
Calcium 140.5% Iron 114.6%
*Based on a 2000 Calorie diet
Directions
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.
Chef
