Rating: 4.5 stars
13 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light January 2011

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Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

total:
35 mins
Yield:
1 dozen (serving size: 1 scone)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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).

  • 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.

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

Nutrition Facts

205 calories; fat 4.8g; saturated fat 1.7g; mono fat 2g; poly fat 0.5g; protein 3.2g; carbohydrates 37.9g; fiber 1g; cholesterol 23mg; iron 1.4mg; sodium 360mg; calcium 133mg.
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