Cream Scones with Currants Recipe

Name: Cream Scones with Currants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups unbleached all-purpose flour; 2 1/2 teaspoons baking powder; 3 tablespoons sugar; 1/4 teaspoon fine salt; 6 tablespoons unsalted butter, cut into 1/2-inch cubes and refrigerated; 2 teaspoons finely grated orange zest; 1/4 cup dried currants; 1 large egg; 4 to 5 tablespoons heavy cream or half-and-half; Copyright 2001 Television Food Network, G.P. All rights reserved

Servings: persons

1 3/4 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
3 tablespoons sugar
1/4 teaspoon fine salt
6 tablespoons unsalted butter, cut into 1/2-inch cubes and refrigerated
2 teaspoons finely grated orange zest
1/4 cup dried currants
1 large egg
4 to 5 tablespoons heavy cream or half-and-half
Copyright 2001 Television Food Network, G.P. All rights reserved

1
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
2
In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
3
Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal.
4
Stir in zest and currants.
5
In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork.
6
Add to the flour mixture and mix with your hands until the dough just comes together.
7
(If the dough seems dry add the extra tablespoon of cream.)
8
Turn the dough out onto a lightly floured work surface.
9
Pat the dough into a 6-inch round about 1-inch thick.
10
Cut into 8 equal sized wedges.
11
Space the scones evenly on the prepared baking sheet.
12
Bake until golden brown, about 12 to 15 minutes.
13
Serve warm.
14
Cook's Note: For a richer, darker crust, brush the tops of the scones with heavy cream and sprinkle with sugar before baking.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/4 cups unbleached all-purpose flour, 2 1/2 teaspoons baking powder, 3 tablespoons sugar, 1/4 teaspoon fine salt, and more.

Yes, Cream Scones with Currants falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cream Scones with Currants

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