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0.0 – 0 reviews •
| Level: |
Easy |
| Yield: |
About 30 scones |
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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 30 servings |
| Calories |
120 |
| Total Fat |
5 g |
| Saturated Fat |
3 g |
| Carbohydrates |
17 g |
| Dietary Fiber |
1 g |
| Sugar |
4 g |
| Protein |
2 g |
| Cholesterol |
13 mg |
| Sodium |
92 mg |
