Sense & Sensibility Scones
Sense and Sensibility Scones recipe
Yield
12 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | tablespoons |
butter
|
|
| ½ | cup |
currants
or raisins |
|
| 5 | tablespoons |
milk
about |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 6E+1 | ml |
butter
|
|
| 118 | ml |
currants
or raisins |
|
| 75 | ml |
milk
about |
|
Directions
Preheat oven to 400℉ (200℃). Grease a baking sheet.
Sift flour with baking powder and salt.
Cut in butter until mixture resembles coarse cornmeal.
Stir in currants and add enough milk to make a soft dough.
Roll out dough on a floured surface to a ½-inch thickness.
Cut out 2-inch circles with a biscuit cutter or glass, and place on a baking sheet.
Bake for 15 minutes, or until well-risen and lightly browned.
Serve hot, sliced crosswise, with butter and jam if needed.
