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Currant Scones
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Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 3 | cups | All-purpose Flour |
All-purpose Flour
All-purpose flour, pronounced 'awl-PUR-puhs flour' is a staple in baking and cooking. It's a flexible ingredient made from wheat that has been milled to remove the bran and germ, leaving behind the endosperm
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|
|
| 3 | tablespoons | Sugar |
Sugar
Sugar is a sweet substance that comes from plants like sugarcane and sugar beets. It's used to add sweetness to food and drinks, like coffee, tea, and desserts.
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There are different types of sugar, |
|
| 1 | teaspoon | Baking Soda |
Baking Soda
Baking Soda is also known as sodium bicarbonate and bicarbonate of soda. Its a leavening agent used in many baked goods, such as cookies, cakes and muffins.
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You can store baking soda unopened, at |
|
| 1/2 | teaspoon | Salt |
Salt
Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning.
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Above and beyond its basic uses, table |
|
| 6 | tablespoons | Unsalted Butter » chilled, cut into pieces |
Unsalted Butter
Unsalted butter pronounced 'uhn-SAWL-tid BUH-tur' is butter that has no added salt, offering the pure, sweet cream flavor of butter. This type of butter is preferred in baking and cooking because it allows
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|
|
| 1/3 | cup | Dried Currants | ||
| 1 | large | Egg » beaten to blend |
Egg
Chicken eggs, laid by hens, are common food items encased in a shell with a liquid interior that becomes solid when cooked. They're essential for many recipes, providing texture and flavor.
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Eggs are nutritious, |
|
| 3/4 | cup | Buttermilk » +3 tablespoons | ||
| 1 | tablespoon | Milk |
Milk
Milk is a creamy liquid produced by mammals. It is essential in diets worldwide. Milk tastes slightly sweet and rich, used in cooking, baking, and as a drink.
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Milk's shelf life varies; refrigerated, it |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 20 Minutes | 20 Minutes | 40 minutes |
Directions:
Preheat oven to 425°F / 220°C / Gas Mark 7
- Lightly flour a large baking sheet. Set aside.
1. Mix flour, sugar, baking soda and salt in large bowl.
2. Add butter and rub in with fingertips until mixture resembles small peas.
3. Mix in currants and stir to coat the currants.
4. Mix in egg and enough buttermilk to form soft dough.
5. Turn dough out onto floured surface and pat into 3/4-inch-thick round.
6. Cut out rounds, using 2 1/2-inch round cookie cutter.
7. Gather scraps, press together and pat out to 3/4-inch-thick round. Cut out additional rounds.
8. Transfer scones to prepared baking sheet.
9. Brush tops with milk.
10. Bake in a preheated 425°F oven until scones are golden brown and cooked through, about 18 to 20 minutes.
11. Serve warm with butter or whipped cream and jam.
Submitted by Daronna K. | March 8th, 2024 See all of Daronna K.'s Recipes.
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Tested and True
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