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Toasted Almond Scones

Yield 8 scones.

Ingredients

  • 1/4 cup currants
  • 1/4 cup boiling water
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 1/4 cup plus 2 tablespoons unsalted butter
  • 3/4 cup chopped almonds, lightly toasted
  • 3/4 cup buttermilk
  • 1 tablespoon all-purpose flour
  • 1 egg, lightly beaten
  • 1 teaspoon water
  • 1 tablespoon sugar

Nutrition Information

  • calories 311
  • caloriesfromfat 47 %
  • fat 16.3 g
  • satfat 6.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 7.4 g
  • carbohydrate 34.7 g
  • fiber 0.0 g
  • cholesterol 52 mg
  • iron 0.0 mg
  • sodium 223 mg
  • calcium 0.0 mg

How to Make It

  1. Combine currants and 1/4 cup boiling water; let stand 10 minutes. Drain well, and set aside.

  2. Combine 2 cups flour, baking powder, salt, and brown sugar in a medium bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add reserved currants and almonds; toss well. Add buttermilk to dry ingredients, stirring just until dry ingredients are moistened.

  3. Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead 3 or 4 times. Pat dough into an 8-inch round on a greased baking sheet. Cut round into 8 wedges, cutting to, but not through, bottom of dough. Combine beaten egg and 1 teaspoon water; mix well. Brush wedges with egg mixture, and sprinkle evenly with 1 tablespoon sugar. Bake at 425° for 10 to 12 minutes or until golden.

Light and Luscious