Recipe courtesy of David Rosengarten
Classic Currant Scones
- Level: Easy
- Yield: About 30 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 120
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 2
- Cholesterol
- 13
- Sodium
- 92
Ingredients
1/2 cup currants, soaked in boiling water for 15 minutes
4 cups flour
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
8 tablespoons cold unsalted butter, cut into bits
1 3/4 cups half-and-half
1 egg, beaten with 1 teaspoon sugar, for glaze
Directions
- Preheat oven to 375 degrees F. Drain currants and pat dry. Into a large bowl sift together flour, sugar, baking powder and salt. Add butter and blend with a pastry blender or your fingertips until it forms fine crumbs. Add currants and mix well.
- Add half-and-half, and stir with a fork just until it comes together and forms a dough. Turn out onto lightly floured work surface and knead for 1 minute. Roll out into a 3/4-inch thick round. Use a lightly floured 3-inch cookie or biscuit cutter to stamp out rounds. Pat together scraps and reroll. Place on a greased cookie sheet and brush tops with egg glaze. Bake for 25 to 30 minutes, until puffed and golden brown.