These barely sweet scones are delicious with strawberry jam. Try substituting other dried fruits, such as cranberries or blueberries, for the currants.
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
How to Make It
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.
I wanted to try these because they do not use heavy cream (which we seldom have on hand when we want scones). I used butterscotch chips instead of currants, and mixed them in with the wet ingredients. They are pretty good, and no special shopping trip is needed.
Quick and tasty. After making them with different kinds of dried fruits, today I tried fresh blueberries. Very good (the kneading part just became gentle folding and pressing so as not to smash the berries).
Amazing lighter scone recipe! Very light an fluffy and flavorful. Instead of currants, I added about 1/4 dried cranberries and 1/4 dried, chopped dates. I also added about 1 tablespoon Greek yogurt and 1 1/2 tsp. lemon juice to make it more like a buttermilk scone. Everyone raved about them and couldn't believe how healthy they were!
Delicious! Not too sweet, moist - nice to have a scone recipe I can make when I don't have buttermilk in the house. I subbed Craisins and diced up about a tablespoon of crystallised ginger and subbed lemon extract for vanilla. I'll definitely make these again, and try different fruits - great basic recipe to play with!