Cream and Currant Tea Scones

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Cream and Currant Tea Scones
Cream and Currant Tea Scones
6 tbsp. cold butter
1-1/2 cups flour
1/4 cup sugar
1-1/2 tsp. baking powder
1/2 cup heavy whipping cream
1/3 cup dried currants
Butter and jam (optional)

Prep: 15 minutes, Cook: 10 to 12 minutes,
Makes: 20 to 25 small scones

1. Preheat oven to 425°F and line a baking sheet with parchment paper.

2. Cut butter into 1/2-inch pieces and place in a medium bowl.

3. Stir together flour, sugar and baking powder in a separate bowl; cut into butter with a pastry blender or fork. Stir in cream and currants.

4. Shape into a ball and knead several times. Roll out 1/2-inch thick on a lightly floured board.

5. Cut into 1-inch shapes with decorative cutters and place on prepared sheet. Bake for 10 to 12 minutes or until lightly browned on top. For a truly English treat, serve with butter and jam.

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