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Dried-Currant Scones
Recipe Summary
Yield: Makes 10 to 12
Ingredients
Ingredient Checklist
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar, plus additional for tops
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, chilled
1/2 cup dried currants
2 large eggs
1/3 cup heavy cream
1 beaten egg, for wash
Gallery
Dried-Currant Scones
Recipe Summary
Yield: Makes 10 to 12
Gallery
Dried-Currant Scones
Dried-Currant Scones
Dried-Currant Scones
Recipe Summary
Yield: Makes 10 to 12
Recipe Summary
Yield: Makes 10 to 12
Yield: Makes 10 to 12
Makes 10 to 12
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons sugar, plus additional for tops
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, chilled
- 1/2 cup dried currants
- 2 large eggs
- 1/3 cup heavy cream
- 1 beaten egg, for wash
Directions
Heat oven to 400 degrees. Lightly butter a baking sheet and set aside.
Twice sift together flour, baking powder, sugar, and salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in currants.
Beat together eggs and cream. Make a well in center of dry ingredients and pour in egg mixture. Stir lightly with a fork just until dough comes together. Turn out onto a lightly floured surface and knead a few times to mix well.
Pat dough into a rectangle or circle about 3/4 inch thick. Cut into 2 1/2-inch triangles with a floured knife or into shapes with floured cookie cutters.
Transfer to prepared baking sheet. Brush scone tops with beaten egg and sprinkle with sugar. Bake 12 to 15 minutes, or until an even golden brown. Cool on wire rack.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Dried-Currant Scones
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Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Dried-Currant Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
