Classic Scones

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

Yield: 12 servings (serving size: 1 scone)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 30%
  • Fat: 5g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 3g
  • Carbohydrate: 23.4g
  • Fiber: 0.8g
  • Cholesterol: 13mg
  • Iron: 1.2mg
  • Sodium: 203mg
  • Calcium: 56mg

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

Preparation

  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.
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