Breakfast

Currant and Pecan Scones is for Breakfast.

Currant and Pecan Scones takes 10 minutes to prepare.

Currant and Pecan Scones takes 12 minutes to cook.

Currant and Pecan Scones makes 24 servings.

The ingredients for Currant and Pecan Scones are:

3.5 cups flour
2 t baking soda
.5 t salt
.5 cup butter
1 cup currants (or chopped raisins)
.5 cup finely chopped pecans
1.5 cups fat free half and half
2 T sugar
1 t ground cinnamon

Here is how you make Currant and Pecan Scones:

Preheat oven to 400. Butter 2 baking sheetsIn large bowl, sift together dry ingredients.Cut butter into small pieces and cut into flour until it resembles coarse crumbs.Stir in currants and pecans.Make a well in center and add half and half. Stir gently with a fork to make a soft dough.Turn put on a well-floured board and knead 10-12 times. Shape the dough into two large circles about 3/4 inch thick. Cut each round into 12 wedges.Arrange scones on baking sheet. Combine sugar and cinnamon in small bowl, then sprinke on top of scones. You can brush with milk first to make it stick better if desired.Bake for 10-12 minutes or til golden brown. Serve warm, with clotted or over-beaten cream and preserves if desired.Number of Servings: 24Recipe submitted by SparkPeople user GADABOUT2.

The nutritional information for Currant and Pecan Scones is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 146.7

• Total Fat: 6.2 g
• Cholesterol: 11.1 mg
• Sodium: 177.4 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 2.7 g
• Protein: 3.3 g