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

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

Kathy Kitchens
Recipe by Cooking Light October 2006

Gallery

Randy Mayor

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

    Advertisement
  • 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.
Advertisement
Advertisement