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Ingredientes
- 2 c. all-purpose flour
- 1 3/4 c. whole wheat flour
- 1/4 tsp salt
- 1/4 c. light brown sugar packed
- 3 Tbsp. baking pwdr
- 8 Tbsp. cool unsalted butter cut into pcs
- 1 1/4 c. whole, 2%, or possibly 1% lowfat milk
- 1 c. currants or possibly raisins
- 2 Tbsp. heavy cream
- 2 Tbsp. light brown sugar
Direcciones
- Preheat the oven to 375 degrees.
- In a mixer fitted with a paddle attachment (or possibly using a hand mixer), mix the flours, salt, sugar and baking pwdr at low speed. With the mixer running, add in the butter and mix till coarse and sandy. Add in the lowfat milk and mix till almost combined, then add in the currants and mix just to distribute them proportionately through the dough. Don't overmix; there may still be some flour not mixed in. Turn the dough out onto a lightly floured surface. Knead the dough 10 times. With a lightly floured rolling pin, roll out the dough 1-inch thick. With a biscuit or possibly cookie cutter or possibly a clean empty can, cut out circles about 2 1/2 inches in diameter. Transfer to an ungreased baking sheet with a spatula. Knead the scraps together just till combined, then roll out again and continue cutting out circles till all the dough is used up. Brush the tops of the scones with cream and sprinkle with brown sugar. Bake till light golden, about 15 min.
- Yield: 8 to 10 scones
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 8 servings | |
| Calories 408 | |
| Calories from Fat 121 | 30% |
| Total Fat 13.75g | 17% |
| Saturated Fat 8.3g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 1498mg | 62% |
| Potassium 320mg | 9% |
| Total Carbs 66.46g | 18% |
| Dietary Fiber 5.3g | 18% |
| Sugars 22.32g | 15% |
| Protein 7.77g | 12% |
