Using whipping cream in the dough gives these scones a light, fluffy texture and rich, creamy flavour.
- Portion size 20 servings
- Credits : Canadian Living Magazine: May 2010
MethodIn 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.
Nutritional facts Per scone: about
- Sodium 100 mg
- Protein 3 g
- Calories 130.0
- Total fat 7 g
- Potassium 40 mg
- Cholesterol 39 mg
- Saturated fat 4 g
- Total carbohydrate 14 g
- Iron 6.0
- Folate 16.0
- Calcium 4.0
- Vitamin A 7.0
- Vitamin C 5.0