Studded with currants, oh-so-buttery and slightly sweetened with honey, these scones are a lovely addition to the brunch spread.
10 min
PREP TIME
20 min
COOK TIME
320
CALORIES
12
INGREDIENTS
INGREDIENTS 8 SERVINGS
- 2 cups (500 milliliter) all-purpose flour
- 1/2 cup (125 milliliter) cake-and-pastry flour
- 1 tablespoon (15 milliliter) baking powder
- 1 teaspoon (5 milliliter) baking soda
- 3/4 teaspoon (4 milliliter) Ground Nutmeg
- 1/2 teaspoon (2 milliliter) Sea Salt Grinder
- 1/2 cup (125 milliliter) unsalted butter, cold and cubed
- 1 cup (250 milliliter) buttermilk, plus extra for brushing
- 1 egg
- 1/4 cup (60 milliliter) Liquid Honey Beehive
- 3/4 cup (175 milliliter) currants
- 1 tablespoon (15 milliliter) coarse sugar
Preparation
- 1 Preheat oven to 400ºF (200ºC). Whisk together all-purpose flour, cake-and-pastry flour, baking powder, baking soda, nutmeg and salt; using pastry blender or two knives, cut in butter until mixture resembles coarse meal.
- 2 Whisk together buttermilk, egg and honey; pour over flour mixture. Stir with fork until ragged dough forms. Stir in currants. Transfer onto lightly floured surface; knead 5 to 6 times or until mixture just holds together. Pat into 8-inch (20 cm) round.
- 3 Cut into 8 wedges; place wedges on parchment-lined baking sheet, about 2 inches (5 cm) apart. Brush with additional buttermilk and sprinkle with coarse sugar. Bake for 18 to 20 minutes or until golden brown and flaky.
- 4 Tip: Serve warm with butter and jam or honey butter.
- 5 Tip: Fold chopped toasted nuts into dough along with the currants if desired.
NUTRITION INFORMATION
(per Serving)
GET GREAT RECIPE IDEAS BY CREATING YOUR FLAVOUR PROFILE.
SIGN UP WITH EMAIL
Already have an account? Log in now.