QUICK CURRANT SCONES
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.
Provided by www.funfamilydinners.com
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Pulse 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.
- Stir 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.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicon mat.
- Unwrap dough and cut into 8 wedges. Arrange wedges on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 12 to 15 minutes.
Nutrition Facts : Calories 325.7 calories, Carbohydrate 35.7 g, Cholesterol 56 mg, Fat 18.8 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 11.6 g, Sodium 110.3 mg, Sugar 7.7 g
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roksana 20
[email protected]These scones are the perfect afternoon snack.
Chukwu Augustine
[email protected]I'm not a big fan of currants, but these scones were still really good.
Md Jumman
[email protected]These scones are a great way to use up leftover currants.
Mahmudullah Hossain
[email protected]I made these scones for a brunch party and they were a hit! Everyone loved them.
Sharma farnichar udhog Zeromail 10
[email protected]These were so easy to make and they turned out so well! I love the combination of the sweet currants and the tangy lemon glaze.
Lee ani
[email protected]Delicious! Will definitely make again.
Sadum Khosa
[email protected]Meh.
Amanda Cupido
[email protected]Not bad, but not great either. The scones were a bit dry and crumbly, and the currant flavor was not as pronounced as I would have liked. I think I'll try a different recipe next time.
Annie Roper
[email protected]Easy to make and oh so delicious! I've made these scones several times now and they always turn out perfect. The currants add a lovely burst of flavor and the scones are always light and fluffy. I like to serve them warm with a dollop of clotted crea
Enamul Hoqe
[email protected]These scones were a delight! The currants added a sweet, tangy flavor that perfectly complemented the fluffy, buttery scone. I especially enjoyed the crispy outer layer and the soft, tender interior. They were the perfect accompaniment to my morning