Recipe by www.funfamilydinners.com
"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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2 1/4 cups
sifted all-purpose flour
unsalted butter, cut into small pieces
heavy whipping cream
This recipe was too dry. After more than 30 minutes it did not set. I had to add more cream to keep it together. I ended up cooking them in a pie dish to keep from crumbling. I also had to cook them twice the time called for. Taste is also bland. This did not work out!
At first bite, I thought these were good but average. However the more I ate, the more I appreciated the texture and flavor. Plan to use more cream than stated in the recipe to combine the ingredients thoroughly. These are excellent scones.
Had to add an extra bit of moisture to get it to stick together. Very nice! Added an extra 1/4 cup of currants to use the box I had.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Currant Scones
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 169
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