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Classic Scones

Randy Mayor
Yield 12 servings (serving size: 1 scone)
These barely sweet scones are delicious with strawberry jam. Try substituting other dried fruits, such as cranberries or blueberries, for the currants.

Ingredients

  • 2 cups all-purpose flour (about 9 ounces)
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons chilled butter, cut into small pieces
  • 1/2 cup fat-free milk
  • 1/4 teaspoon vanilla extract
  • 1 large egg white
  • 1/3 cup dried currants
  • 2 teaspoons fat-free milk
  • 2 teaspoons turbinado or granulated sugar

Nutrition Information

  • calories 149
  • caloriesfromfat 30 %
  • fat 5 g
  • satfat 3 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 3 g
  • carbohydrate 23.4 g
  • fiber 0.8 g
  • cholesterol 13 mg
  • iron 1.2 mg
  • sodium 203 mg
  • calcium 56 mg

How to Make It

  1. Preheat oven to 425°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

  3. Combine 1/2 cup milk, vanilla, and egg white in a bowl. Add milk mixture to flour mixture, stirring just until moist (dough will be soft). Turn dough out onto a lightly floured surface. Sprinkle surface of dough with dried currants. With floured hands, knead 4 times or just until the currants are incorporated.

  4. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into, but not through, dough. Brush 2 teaspoons milk over surface of dough; sprinkle with 2 teaspoons turbinado sugar. Bake at 425° for 17 minutes or until golden. Serve warm, or cool on a wire rack.