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| Quick Currant Scones |
"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."
Ingredients :
- 2 1/4 cups sifted all-purpose flour
- 1 tablespoon white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pinch salt
- 1/2 cup unsalted butter, cut into small pieces
- 10 tablespoons heavy whipping cream
- 1/2 cup currants
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H |
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- 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.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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