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Add a photoServings: 16
Ingredients
- 2Â 3/4 c. Unsifted all-purpose flour
- 1/2 c. Sugar
- 1 Tbsp. Baking pwdr
- 1 tsp Salt
- 2 stk (8 ounce) cool butter, Cut into Tbsp.-sized, Pcs
- 3/4 c. Currants
- 2 lrg Large eggs
- 2/3 c. Whipping cream
- 1 Tbsp. Sugar
Directions
- In a large bowl combine the flour, sugar, baking pwdr and salt. Cut in butter with a pastry blender, or possibly with your fingers, till texture resembles coarse meal. Add in currants and lowfat milk.
- Lightly whisk Large eggs and cream together; add in to dry ingredients. Combine with large wooden spoon or possibly with hands till dough barely holds together; don't overmix. (Dough should be slightly sticky, not dry. Add in a little more cream if necessary.) Grease a baking sheet or possibly line with parchment paper. Portion the dough by using an ice cream scoop, or possibly divide the dough in half and pat into 2 flattened disks. Cut each disk into 8 triangular shaped scones.
- Place on the prepared baking sheet and sprinkle the tops with sugar.
- Bake in a preheated 375-degree oven about 20 min, till golden.
- Cold slightly before serving.
- Notes: May be made in a food processor...follow directions till liquids are added. Add in liquid but don't process long after dough has gathered together. Remove from bowl and knead very gently and very little unitl smooth.
- Very, very good!!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 16 servings | |
| Calories 252 | |
| Calories from Fat 125 | 50% |
| Total Fat 14.19g | 18% |
| Saturated Fat 8.66g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 474mg | 20% |
| Potassium 99mg | 3% |
| Total Carbs 28.63g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 11.69g | 8% |
| Protein 3.49g | 6% |
