Currant and Raisin Scones Recipe

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As a favorite among the English, Scottish, Welsh, and Irish, scones have long been served with afternoon tea, but this currant and raisin scone recipe also makes a delicious breakfast or brunch item or a special St. Patrick's Day treat.
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  • 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 large egg yolks
  • 1/2 cup buttermilk
  • 1/4 cup raisins
  • 1/4 cup currants
  • 1/3 cup almonds, sliced and toasted (walnuts may also be used)
  • 1 egg white, lightly beaten
  • 1 teaspoon water (for the egg wash)
  • 1/2 cup chopped nuts (optional)
  • Note: If you want a thinner egg wash, double the amount of water.
Container: large baking sheet
15 mins
15 mins
  • Preheat the oven to 400ºF. Grease a large baking sheet.
  • In a large bowl, combine the dry ingredients; then cut in the butter with a pastry blender until the mixture resembles coarse meal.
  • Blend the egg yolks with the buttermilk; then add this to the dry ingredients. Stir in the raisins, currants, and nuts.
  • Knead the dough lightly on a floured board until it is smooth. Divide the dough in half and make two 6" circles. Cut each circle into 6 wedges; then place the wedges onto the greased baking sheet.
  • In a small bowl, add the egg white and water and whisk until frothy. Brush each wedge with the egg white mixture.
  • Bake 15 to 17 minutes or until the scones are light golden brown.
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