Quick Currant Scones recipe

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Ingredients

2 ¼ cups sifted all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
¼ teaspoon baking soda
1 pinch salt
½ cup unsalted butter, cut into small pieces
10 tablespoons heavy whipping cream
½ cup currants

Nutrition Info

325.7 calories
carbohydrate: 35.7 g
cholesterol: 56 mg
fat: 18.8 g
fiber: 1.6 g
protein: 4.5 g
saturatedFat: 11.6 g
servingSize: -
sodium: 110.3 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pulse flour, sugar, baking powder, baking soda, and salt together in a food processor. Add butter and pulse until mixture resembles oatmeal. Transfer to a bowl.

  2. Stir cream into flour mixture until just combined. Fold currants into dough. Transfer dough to a sheet of plastic wrap, fold to completely cover dough. Shape dough into a 1-inch thick disk and refrigerate for 30 minutes.

  3. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicon mat.

  4. Unwrap dough and cut into 8 wedges. Arrange wedges on the prepared baking sheet.

  5. Bake in the preheated oven until lightly browned, 12 to 15 minutes.

Recipe Yield

8 scones

Recipe Note

This scone recipe is quick to make using a food processor and they are every bit as good as fancy bakery scones. You'll love them with tea! Variations: dried cranberries, blueberries, or raisins can be substituted for currants.

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