Imagine sweet black currants immersed inside a buttery melt-in-your-mouth scone. Now that’s the sort of goodness you’ll love to wake up to. Make this Currant Scone recipe: you won’t regret it!
15 min
PREP TIME
20 min
COOK TIME
250
CALORIES
12
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 8 SERVINGS
- 2 cup (500 milliliter) all-purpose flour
- 2 teaspoon (10 milliliter) baking powder
- 1/4 teaspoon (1 milliliter) baking soda
- 1/4 teaspoon (1 milliliter) Sea Salt Grinder
- 6 tablespoon (90 milliliter) butter, cut into pieces
- 1 cup (250 milliliter) currants
- 1/4 cup (50 milliliter) liquid honey bee (billy bee/)
- 1/4 cup (50 milliliter) fat-free plain yogurt
- 1 whole egg
- 1 egg separated
- 1/2 teaspoon (2 milliliter) Pure Vanilla Extract
- Prepared cinnamon-sugar
Preparation
- 1 In large bowl, combine flour, baking powder, baking soda and salt; mix well.
- 2 Cut in butter until mixture resembles coarse crumbs. Stir in currants.
- 3 In small bowl, whisk together honey, yogurt, egg, egg yolk and vanilla; add to flour mixture, stirring until just combined.
- 4 Turn dough onto lightly floured surface; shape into 8-inch circle (approx. 1 inch (2 cm) thick). Cut into 8 wedges.
- 5 Place on greased baking sheet, at least 1 inch apart. Brush with egg white; sprinkle with cinnamon-sugar. Bake at 375°F for 15 to 20 minutes or until golden brown.
NUTRITION INFORMATION
(per Serving)
