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5 from 2 votes

Currant Scones

Current Scones – Melt in your mouth currant scones, great for breakfast with a nice cup of cold milk.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Keyword: currant scones
Servings: 16
Calories: 280kcal

Ingredients

  • 4 1/2 cups all-purpose flour
  • 2 tbsp sugar
  • 2 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 sticks 1 cup cold unsalted butter
  • 1 cup currants
  • 2 1/4 cup heavy cream
  • 1 egg yolk

Instructions

  • In a big bowl mix the flour, sugar, baking powder, baking soda and salt. Just whisk them roughly so as to combine all the ingredients.
  • Cut the butter in small pieces, it should be cold, and add it to the flour bowl. Using a pastry blender or a couple forks cut into the butter and continue until the mixture resembles small peas.
  • Add the currants to the mixture and mix well. Make a well in the middle.
  • Pour two cups of the heavy cream over the flour mixture and using a spatula mix everything well together. If the mixture is too dry, add more heavy cream a tablespoon at a time. Turn the dough over onto a well floured surface and roll it out into a rectangle that's about 11"x7". Do not be tempted to knead the dough, you'll crush the currants. The rectangle should be about an inch in thickness.
  • Cut the dough, using a pastry cutter or a knife into 16 triangles.
  • Cover them up with plastic wrap and refrigerate them for a couple hours until the dough is firm.
  • Preheat oven to 375 F degrees.
  • Before placing them in the oven, mix the egg yolk, with the 1/4 cup of heavy cream and brush the scones. Sprinkle some sugar on top if you prefer.
  • Bake them in the oven for 30 to 35 minutes and then cool them off on a wire rack.

Nutrition

Serving: 1scone | Calories: 280kcal | Carbohydrates: 37g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 240mg | Potassium: 294mg | Fiber: 2g | Sugar: 8g | Vitamin A: 515IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg