- Yield: 18, 1/2-inch or 8, 2-1/2-inch scones
- Prep 25 mins
- Cool 5 mins
- Bake 10 mins
These little breakfast biscuits get their rich taste from the whipping cream and butter used to make the dough.
cold butter, cut into pieces
egg, lightly beaten
dried currants or snipped raisins
egg yolk, lightly beaten
- In a large mixing bowl, combine flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.
- In a medium bowl, combine egg, 3/4 cup whipping cream and currants. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth.
- Pat or lightly roll to 1-inch thickness; cut with a floured 1-1/2- or 2-1/2-inch round cutter.
- In a small bowl, combine egg yolk and 1 tablespoon whipping cream; brush over dough rounds. If you like, sprinkle some additional sugar over the scones.
- Place scones about 1 inch apart on an ungreased or parchment-lined baking sheet. Don't flatten. Bake in a 400 degree F oven for 10 to 12 minutes for 1-1/2-inch scones or about 15 minutes for 2-1/2-inch scones or until golden. Transfer scones to a wire rack. Cool for 5 minutes. Serve warm. Makes 18, 1-1/2-inch or 8, 2-1/2-inch scones.
(Currant Scones)cal. (kcal) 142, carb. (g) 15, pro. (g) 2, chol. (mg) 47, Fat, total (g) 8, fiber (g) 1, sodium (mg) 93