GINGER CURRANT SCONES

Ginger Currant Scones image

Sheila Parker of Reno, Nevada adds loads of currants to her flaky, attractive scones. Served warm with a drizzle of honey, these gingery treats are a welcome addition to breakfast, brunch or afternoon tea.

Provided by Taste of Home

Time 35m

Yield 4 scones.

Number Of Ingredients 9

Ingredients

1-1/2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoons cold butter, cubed
1/2 cup buttermilk
3/4 cup dried currants
1/2 teaspoon minced fresh gingerroot
2 teaspoons honey

Steps:

In a small bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Add buttermilk just until moistened. Stir in currants and ginger. Turn onto a floured surface; knead 10 times., Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a baking sheet coated with cooking spray. , Bake at 375° for 20-25 minutes or until golden brown. Drizzle with honey. Serve warm.,

Nutrition Facts : Calories 485 calories, Fat 18g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 414mg sodium, Carbohydrate 77g carbohydrate (40g sugars, Fiber 3g fiber), Protein 7g protein.