Currant and Cream Scones
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Currant and Cream SconesUsing whipping cream in the dough gives these scones a light, fluffy texture and rich, creamy flavour. 1 user reviews.
This recipe makes 20 scones servings
Nutritional Info |
|
|---|---|
| Per scone: about | - |
| cal | 130130 cal |
| pro | 3 g3g pro |
| total fat | 7 g7g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 14 g14g carb |
| fibre | 1 g1g fibre |
| chol | 39 mg39mg chol |
| sodium | 100 mg100mg sodium |
| potassium | 40 mg40mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 66 iron |
| vit A | 77 vit A |
| vit C | 55 vit C |
| folate | 1616 folate |
- Preparation time: 15 minutes
- Cook time : 11 minutes
- Total time : PT26M
Using whipping cream in the dough gives these scones a light, fluffy texture and rich, creamy flavour.
Ingredients
- 3/4 cup whipping cream 3/4 cup whipping cream
- 2 eggs 2 eggs
- 1 tbsp granulated sugar 1 tbsp granulated sugar
- 1/2 cup dried currants 1/2 cup dried currants
- 2-1/2 cups all-purpose flour 2-1/2 cups all-purpose flour
- 4 tsp baking powder 4 tsp baking powder
- 1/4 tsp salt 1/4 tsp salt
- 1/3 cup cold unsalted butter , cubed1/3 cup cold unsalted butter, cubed
- Topping:
- 1 tbsp whipping cream 1 tbsp whipping cream
- 1 tbsp granulated sugar 1 tbsp granulated sugar
Preparation
In small bowl, whisk together cream, eggs and sugar; stir in currants. Set aside.
In large bowl, whisk together flour, baking powder and salt. Using pastry blender, 2 knives or fingertips, cut in butter until in coarse crumbs with a few larger pieces. Pour in cream mixture; stir with fork just until dough forms.
Turn out onto lightly floured surface; pat out into scant 3/4-inch (2 cm) thickness. Using 2-inch (5 cm) round cutter, cut out scones. Repeat with scraps once.
Topping: Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheet. Brush with cream; sprinkle with sugar. Bake in 450°F (230°C) oven until tops are light golden, 11 to 12 minutes.
In large bowl, whisk together flour, baking powder and salt. Using pastry blender, 2 knives or fingertips, cut in butter until in coarse crumbs with a few larger pieces. Pour in cream mixture; stir with fork just until dough forms.
Turn out onto lightly floured surface; pat out into scant 3/4-inch (2 cm) thickness. Using 2-inch (5 cm) round cutter, cut out scones. Repeat with scraps once.
Topping: Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheet. Brush with cream; sprinkle with sugar. Bake in 450°F (230°C) oven until tops are light golden, 11 to 12 minutes.
Source : Canadian Living Magazine: May 2010
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