Recipes - print - Currant and Raisin Scones

Currant and Raisin Scones - Recipe

A delicious, not-too-sweet change for breakfast or brunch.
view recipe online: http://www.recipetips.com/recipe-cards/t--1754/currant-and-raisin-scones.asp
Currant and Raisin Scones Recipe
Directions
  • Preheat oven to 400º F. Grease large baking sheet.
  • Stir dry ingredients together and cut in butter with a pastry blender until mixture resembles coarse meal.
  • Blend egg yolks with buttermilk and add to dry ingredients. Stir in raisins, currants, and nuts.
  • Knead lightly on a floured board until smooth. Divide dough in half. Make two 6" circles. Cut each circle into 6 wedges. Place wedges on greased baking sheet.
  • In a small bowl, add egg white and water and whisk until frothy. Brush each wedge with the egg white mixture.
  • Bake 15-17 minutes or until light golden brown.
 
 
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 12
Serving Size: 1 piece
Ingredients
-2 cups all purpose flour
-1/4 cup sugar
-4 teaspoons baking powder
-1/4 teaspoon salt
-6 tablespoons chilled butter, unsalted, cut into small pieces
-2 egg yolks, large
-1/2 cup buttermilk
-1/4 cup raisins
-1/4 cup currants
-1/3 cup almonds, sliced and toasted (or walnuts)
-1 egg white, lightly beaten
-1 to 2 teaspoons water, to blend with egg white
-1/2 cup chopped nuts (optional)