Brunch

Sour Cream Currant Scones is for Snack.

Sour Cream Currant Scones takes 45 minutes to prepare.

Sour Cream Currant Scones takes 10 minutes to cook.

Sour Cream Currant Scones makes 8 servings.

The ingredients for Sour Cream Currant Scones are:

2 C unbleached AP white flour
3 T granulated sugar
2 t baking powder
1 t baking soda
3/4 t salt
5 T unsalted butter
1 large egg yolk
1 C light sour cream
1/2 C Zante currants

Here is how you make Sour Cream Currant Scones:

1. Preheat oven to 425F (220C)2. Pour hot water over currants to cover and let stand for 30 minutes. Drain well.3. In a bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut or rub butter into flour mixture until it resembles tiny crumbs. (Use your favorite method, routine, or appliance to do this).4. Combine drained currants, egg yolk, and sour cream together and pour into the flour mixture. Stir mixture until just combined (dough will be sticky).5. Turn dough out onto floured work surface and kead several times. Form a ball and pat out to approximately 3/4 inch thick, 6 to 8 inch circle. Cut into 8 wedges. Place wedges on an ungreased baking sheet.6. Bake for 10 to 12 mnutes or to a light golden brown. Serve warm or at room temperature.Serving Size: 1 sconeNumber of Servings: 8Recipe submitted by SparkPeople user SKIPTON95.

The nutritional information for Sour Cream Currant Scones is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 278.0

• Total Fat: 10.6 g
• Cholesterol: 55.0 mg
• Sodium: 489.3 mg
• Total Carbs: 38.7 g
• Dietary Fiber: 1.3 g
• Protein: 5.9 g