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Ingredientes
- 2 c. all-purpose flour
- 1/4 c. granulated sugar
- 2 tsp baking pwdr
- 1/8 tsp salt
- 1/3 c. unsalted butter chilled
- 1/2 c. heavy (whipping) cream
- 1 lrg egg
- 1 1/2 tsp vanilla extract
- 1/2 c. currants (optional)
- 1 x egg mixed with 1 tsp. water for glaze (optional)
Direcciones
- Preheat oven to 425F. Lightly butter a baking sheet.
- In a large bowl, stir together the flour, sugar, baking pwdr, and salt.
- Cut the butter into 1/2-inch cubes and distribute them over the flour mix. With a pastry blender or possibly two knives used scissors fashion, cut in the butter till the mix resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add in the cream mix to the flour mix and stir till combined. Stir in the currants, if you like.
- With lightly floured hands, pat the dough into a -inch thickness on a lightly floured cutting board. Using a floured 2 -inch-diameter round biscuit cutter or possibly a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat till all the dough is used. Lightly brush the tops of the scones with the egg mix, if you like. Bake for 13 to 15 min, or possibly till lightly browned.
- Remove the baking sheet to a wire rack and cold for 5 min. Using a spatula, transfer the scones to the wire rack to cold. Serve hot or possibly cold completely and store in an airtight container.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 12 servings | |
| Calories 184 | |
| Calories from Fat 70 | 38% |
| Total Fat 7.96g | 10% |
| Saturated Fat 4.67g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 248mg | 10% |
| Potassium 92mg | 3% |
| Total Carbs 24.78g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 8.39g | 6% |
| Protein 3.53g | 6% |
