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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This scone recipe is quick to make using a food processor and they are every bit as good as fancy bakery scones. You'll love them with tea! Variations: dried cranberries, blueberries, or raisins can be substituted for currants. Ingredients:
2 1/4 cups sifted all-purpose flour |
1 tablespoon white sugar |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1 pinch salt |
1/2 cup unsalted butter, cut into small pieces |
10 tablespoons heavy whipping cream |
1/2 cup currants |
Directions:
1. Pulse flour, sugar, baking powder, baking soda, and salt together in a food processor. Add butter and pulse until mixture resembles oatmeal. Transfer to a bowl.
2. Stir cream into flour mixture until just combined. Fold currants into dough. Transfer dough to a sheet of plastic wrap; fold to completely cover dough. Shape dough into a 1-inch thick disk and refrigerate for 30 minutes.
3. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicon mat.
4. Unwrap dough and cut into 8 wedges. Arrange wedges on the prepared baking sheet.
5. Bake in the preheated oven until lightly browned, 12 to 15 minutes.
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