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CURRANT SCONES Recipe

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This recipe for CURRANT SCONES is from REPLENISH - A Collection of Best-Loved Recipes & Inspiration, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 c. all purpose flour
2 Tbsp. granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. cold butter, cubed
1/2 c. currants (or raisins)
1 c. buttermilk (or milk soured with 1 Tbsp. white vinegar)
1 egg, lightly beaten
Directions:
Directions:
1. Preheat oven to 425°F. In a large bowl, stir together flour, sugar, baking powder, baking soda and salt. Using pastry blender, cut in butter until mixture resembled coarse crumbs. Stir in currants.
2. Add buttermilk to mixture all at once, stirring with fork to make soft, slightly sticky dough.
3. Knead 10 times on lightly floured surface. Pat dough out into 3/4" thick round or roll with rolling pin if in a hurry. Cut into 2 1/4" rounds with cookie cutter.
4. Brush tops with egg. Bake for 12 to 15 minutes or until golden. Cool on racks.
Personal Notes:
Personal Notes:
Leave out currants for dinner biscuits. May skip brushed egg on top.

 

 

 

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