Directions:
- Combine currants and buttermilk in a small bowl.
- Combine flour and next 5 ingredients, stirring well. Cut in butter with a pastry blender until mixture is crumbly. Gradually add currants and buttermilk, stirring just until dry ingredients are moistened.
- Turn dough on lightly floured surface and knead 4 or 5 times. Pat dough to 3/4 inch thickness and cut with 3 inch biscuit cutter. Place scones on lightly greased baking sheet, brush scones with milk and sprinkle with sugar. Bake at 400°F for 18 minutes or until golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.49 Kcal (1158 kJ) | ||
| Calories from fat | 103.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.45g | 18% | |
|---|---|---|---|
| Cholesterol | 30.21mg | 10% | |
| Sodium | 185.31mg | 8% | |
| Potassium | 277.67mg | 6% | |
| Total Carbs | 37.74g | 13% | |
| Sugars | 4.74g | 19% | |
| Dietary Fiber | 1.57g | 6% | |
| Protein | 5.29g | 11% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 119.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 283.33 Kcal (1186 kJ) | ||
| Calories from fat | 105.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.73g | 18% | |
|---|---|---|---|
| Cholesterol | 30.96mg | 10% | |
| Sodium | 189.89mg | 8% | |
| Potassium | 284.53mg | 6% | |
| Total Carbs | 38.67g | 13% | |
| Sugars | 4.86g | 19% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 5.42g | 11% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 122.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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