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Total Time
35 Mins
Yield
1 dozen (serving size: 1 scone)
Photo: John Autry; Styling: Cindy Barr

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine 1/2 cup currants and 2 tablespoons water in a microwave-safe bowl. Microwave at HIGH for 45 seconds, stirring every 15 seconds. Cool 10 minutes (do not drain).

Step 3

Combine baking mix, 1/4 cup sugar, and cinnamon in a large bowl. Cut in butter with 2 knives until mixture resembles coarse meal. Add currants, 2/3 cup half-and-half, chips, and egg white; stir until just moist. Drop dough by 1/4 cupfuls onto a foil-lined baking sheet; place pan in freezer 5 minutes. Combine egg yolk and 1 tablespoon half-and-half; brush over tops and sprinkle with 1 tablespoon sugar. Bake at 400° for 12 minutes or until golden. Cool on a rack.

Step 4

Combine powdered sugar and 1 1/2 teaspoons water; drizzle over scones.

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