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Best Buttermilk & Currant Scones

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Submitted by sphynx

Buttermilk and Currant Scones recipe

YIELD

24 servings

PREP

12 min

COOK

18 min

READY

30 min

Ingredients

3 7.1E+2
3 45
TABLESPOONS ML SUGAR
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
¾ 84.8
STICK G BUTTER
chilled, unsalted, cut into pieces
79
CUP ML CURRANTS
dried
1 1
EACH EACH EGGS
beaten to blend
¾ 177
CUP ML BUTTERMILK
plus
3 45
TABLESPOONS ML BUTTERMILK
1 15
TABLESPOON ML MILK
1
X BUTTER
or whipped cream *

Directions

Preheat oven to 425=B0F. Lightly flour large baking sheet.

Mix 3 cups flour, sugar, baking soda and salt in large bowl.

Add butter and rub in with fingertips until mixture resembles fine meal.

Mix in currants. Mix in egg and enough buttermilk to form soft dough.

Turn dough out onto floured surface. Pat dough into ¾ inch-thick round.

Cut out rounds, using 2½-inch round cookie cutter.

Gather scraps, press together and pat out to ¾ inch-thick round.

Cut out additional rounds. Transfer scones to prepared baking sheet.

Brush tops with milk. Bake until scones are golden brown and cooked through, about 18 minutes.

Serve warm with butter or whipped cream and jam.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 575 31% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 633mg 26%
Total Carbohydrate 28g 28%
Dietary Fiber 3g 10%
Sugars g
Protein 27g
Vitamin A 13% Vitamin C 29%
Calcium 10% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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