Side Items

Buttermilk Currant Scones is for Breakfast.

Buttermilk Currant Scones takes 10 minutes to prepare.

Buttermilk Currant Scones takes 20 minutes to cook.

Buttermilk Currant Scones makes 16 servings.

The ingredients for Buttermilk Currant Scones are:

3 cups flour
1/3 cups sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 cup unsalted butter
3/4 cup currants
1 Tble heavy cream
4 Tble Wison's Sprinkle sugar

Here is how you make Buttermilk Currant Scones:

My method- ( I put flour, sugar, salt, baking powder and baking soda in the food processor.Pulse it 4-5 times.)Add the butter which I cut up into chunks to make about 12 chunks, Throw it into the food processor and mix for 12-15 seconds.Open the little top opening and pour in the buttermilk while stirring until dough comes together. STOPDump out onto a slightly floured surface. Flour your hands.Handle the dough as little as possible. Gather into a ball and then flatten a little and pour on about 1/4 c. of the currants. Fold over and pour on about 1/4 c.of the currants. Fold again and pour on 1/4 c. of the currants. Fold over for the last time and pour over the rest of the currants. Fold again to be sure the dough incorporates all the currants evenly.Then divide the dough into two equal (approx. 11.5 oz each) disks. Each disk should be about 7 inches in diameter.Place disks on splat lined jelly roll pan. Cut each disk into 8 sections( cut carefully with a butter knife so as not to harm the splat. Separate the wedges with a floured butter knife.. With a silicone brush, spread the cream over the top op each section.Liberally sprinkle with white sprinkle sugar. Bake- 16- 20 min Serving Size: 16 wedgesNumber of Servings: 16Recipe submitted by SparkPeople user ESALLY.

The nutritional information for Buttermilk Currant Scones is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 209.5

• Total Fat: 9.3 g
• Cholesterol: 25.2 mg
• Sodium: 133.7 mg
• Total Carbs: 28.4 g
• Dietary Fiber: 1.0 g
• Protein: 3.2 g