Classic Scones

Classic Scones Recipe
Randy Mayor
These barely sweet scones are delicious with strawberry jam. Try substituting other dried fruits, such as cranberries or blueberries, for the currants.


12 servings (serving size: 1 scone)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 425°.

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.

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.

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.

Kathy Kitchens,

Cooking Light

October 2006
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