Currant Scones Recipe
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 This recipe for Currant Scones, by Tracy Reuther, is from Pine River Senior Center,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Tracy Reuther
Added: Sunday, November 1, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups all purpose flour (spooned and leveled), plus more for work surface
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3 tbsp. sugar, divided
1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
3/4 cup dried currants
1/2 cup low-fat buttermilk
1 large egg, lightly beaten
1 tbsp. milk
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Directions: |
Directions:Line a baking sheet with parchment paper. In a bowl, stir together flour, baking powder, baking soda, salt, and 2 tbsp. sugar. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in currants. Make a well in center; add buttermilk and egg, and stir just until combined (do not overmix). Transfer dough to a lightly floured work surface; knead 5 or 6 times. Pat into an 8” disk. With a floured 2-1/4” biscuit cutter, cut out rounds. Reroll and cut scraps once. Transfer to baking sheet, about 1-1/2” apart. Brush rounds with milk; sprinkle with 1 tbsp. sugar. Bake in preheated 425 degree oven until scones are golden brown, approx. 12-15 minutes. Let cool on a wire rack. Serve warm or at room temperature. |
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