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The Best Recipes Quick Currant Scones

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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
  • 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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