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Quick Currant Scones Recipe

Recipe by: www.funfamilydinners.com

"This scone recipe is quick to make using a food processor and they are every bit as good as fancy bakery scones. You'll love them with tea! Variations: dried cranberries, blueberries, or raisins can be substituted for currants."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In1 h
  • 1Pulse flour, sugar, baking powder, baking soda, and salt together in a food processor. Add butter and pulse until mixture resembles oatmeal. Transfer to a bowl.
  • 2Stir cream into flour mixture until just combined. Fold currants into dough. Transfer dough to a sheet of plastic wrap; fold to completely cover dough. Shape dough into a 1-inch thick disk and refrigerate for 30 minutes.
  • 3Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicon mat.
  • 4Unwrap dough and cut into 8 wedges. Arrange wedges on the prepared baking sheet.
  • 5Bake in the preheated oven until lightly browned, 12 to 15 minutes.
Ingredients
  • 8 servings
  • 326 cals
  • 2 1/4 cups sifted all-purpose flour
  • 1 tablespoon white sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch salt
  • 1/2 cup unsalted butter, cut into small pieces
  • 10 tablespoons heavy whipping cream
  • 1/2 cup currants
Nutrition

Amount per serving ( 5 total)

  • Calories:
    326
    16%
  • Fat:
    18.8
    29%
  • Carbs:
    35.7
    12%
  • Protein:
    4.5
    9%
  • Cholesterol:
    56
    19%

Based on a 2,000 calorie diet

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