Sunrise Scones
Sunrise Scones recipe
Yield
14 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
light cream (half&half)
plus 1 tablespoon |
|
| ⅓ | cup |
currants
or raisins |
|
| 1 | large |
eggs
beaten |
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 3 | tablespoons |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
cut up |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
light cream (half&half)
plus 1 tablespoon |
|
| 79 | ml |
currants
or raisins |
|
| 1 | large |
eggs
beaten |
|
| 532 | ml |
all-purpose flour
|
|
| 45 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
cut up |
|
Directions
Heat oven to 375℉ (190℃).
Grease cookie sheet. Combine ¾ cup cream, currants, and egg in small bowl.
Stir flour, sugar, baking powder and salt in large bowl.
With pastry blender, cut in butter until mixture resembles fine crumbs.
Stir in currant mixture with fork.
On floured surface, knead dough lightly 4 or 5 turns (dough will be sticky).
Pat dough ¾ inch thick. Cut with floured 1½ inch scalloped cutter and place on prepared cookie sheet.
Reroll and cut scraps. Brush tops with 1 tablespoon. cream.
Bake 18 minutes, until golden.
