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Currant and Raisin Scones - Recipe

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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Currant and Raisin Scones Recipe
  • 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.
Prep Time: 15 minutes
Cook Time: 15 minutes
Container: large baking sheet
Servings: 12
Serving Size: 1 piece
-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.