Rating: 5 stars
16 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light October 2006

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
12 servings (serving size: 1 scone)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

149 calories; calories from fat 30%; fat 5g; saturated fat 3g; mono fat 1.3g; poly fat 0.3g; protein 3g; carbohydrates 23.4g; fiber 0.8g; cholesterol 13mg; iron 1.2mg; sodium 203mg; calcium 56mg.
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