Quick Currant Scones recipe
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Ingredients
- 2 ¼ cups sifted all-purpose flour 1 tablespoon white sugar 1 teaspoon baking powder ¼ teaspoon baking soda 1 pinch salt ½ cup unsalted butter, cut into small pieces 10 tablespoons heavy whipping cream ½ cup currants
Nutrition Info
- 325.7 caloriescarbohydrate: 35.7 gcholesterol: 56 mgfat: 18.8 gfiber: 1.6 gprotein: 4.5 gsaturatedFat: 11.6 gservingSize: -sodium: 110.3 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Quick Currant Scones
Directions
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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.