CLASSIC CURRANT SCONES
Provided by Food Network
Time 50m
Yield about 30 Scones
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. Drain currants and pat dry. Into a large bowl sift together flour, sugar, baking powder and salt. Add butter and blend with a pastry blender or your fingertips until it forms fine crumbs. Add currants and mix well.
- Add half-and-half, and stir with a fork just until it comes together and forms a dough. Turn out onto lightly floured work surface and knead for 1 minute. Roll out into a 3/4-inch thick round. Use a lightly floured 3-inch cookie or biscuit cutter to stamp out rounds. Pat together scraps and reroll. Place on a greased cookie sheet and brush tops with egg glaze. Bake for 25 to 30 minutes, until puffed and golden brown.
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LaToyia Daniels
[email protected]These scones are the perfect afternoon tea treat. They're also great for picnics and bake sales.
Angel “Queen Bee” Zarate
[email protected]I made these scones with gluten-free flour, and they turned out great! They were just as light and fluffy as the regular scones.
Anointing Omigie
[email protected]These scones are a great way to use up leftover currants. I also like to add a handful of chopped walnuts for extra flavor.
Danny Schreier
[email protected]I'm not sure what went wrong, but my scones didn't rise properly. They were still tasty, but they were a bit dense.
Baburam Ghimire
[email protected]These scones are a bit time-consuming to make, but they're worth the effort. They're so delicious!
Rocky hasan
[email protected]I've never made scones before, but these were surprisingly easy to make. I'm definitely going to make them again.
Simon
[email protected]I made these scones for my kids, and they loved them! They're a great way to get kids to eat fruit.
Leslie Rosenthal
[email protected]These scones are perfect for a special occasion breakfast or brunch. They're also great for freezing and reheating later.
Ikbal Hossain Sakib
[email protected]I'm not a big fan of currants, so I substituted raisins instead. The scones still turned out great!
MD OHAKIL
[email protected]These scones are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Kaatiyaa Love
[email protected]I followed the recipe exactly, but my scones turned out dry and crumbly. I'm not sure what I did wrong.
Anthony McIntosh
[email protected]These scones are delicious! I love the combination of currants and orange zest. They're perfect for a quick breakfast or snack.
Mahim Hasan
[email protected]I've made these scones several times now, and they always turn out perfectly. They're so easy to make, and they're always a crowd-pleaser.
Sk Sazzad
[email protected]These scones were a hit at my brunch party! They were light, fluffy, and the perfect amount of sweetness. I used fresh currants from my garden, and they added a lovely tartness to the scones.