QUICK CURRANT SCONES

Quick Currant Scones image

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.

Provided by www.funfamilydinners.com

Categories Bread Quick Bread Recipes Scone Recipes

Time 1h

Yield 8

Number Of Ingredients 8

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

Steps:

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.
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.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicon mat.
Unwrap dough and cut into 8 wedges. Arrange wedges on the prepared baking sheet.
Bake in the preheated oven until lightly browned, 12 to 15 minutes.

Nutrition Facts : Calories 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, Sodium 110.3 mg, Sugar 7.7 g