Quick Currant Scones Recipe - Allrecipes.com
Quick Currant Scones Recipe
  • READY IN 1 hr

Quick Currant Scones

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 scones Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 1 hr
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Reviews More Reviews

Jul 30, 2013

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!

 
Feb 25, 2013

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.

 

3 Ratings

Feb 24, 2013

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.

 

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Nutrition

  • Calories
  • 326 kcal
  • 16%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 159 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

www.funfamilydinners.com
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