Recipe courtesy of Windsor Court Hotel
Scones
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- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 25 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 223
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 4 g
- Cholesterol
- 27 mg
- Sodium
- 152 mg
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 25 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 223
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 4 g
- Cholesterol
- 27 mg
- Sodium
- 152 mg
Ingredients
Directions
- Preheat the oven to 325 degrees F.
- Sift all the dry ingredients 3 times and put in the bowl of a mixer. Add the butter using a paddle attachment and combine until the butter is completely dispersed. Add the currants and then the buttermilk, and mix until a dough forms. Roll out the dough to a thickness of about 1-inch. Use a cutter to cut desired shapes. Brush with cream and sprinkle with sugar. Bake until lightly golden, about 15 minutes.
