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Add a photoRaciónes: 12
Ingredientes
- 1/2 c. Currants soaked in Boiling water for 15 min
- 4 c. Flour
- 1/4 c. Sugar
- 2 Tbsp. Baking pwdr
- 1 tsp Salt
- 8 Tbsp. Cool unsalted butter cut into bits
- 1 3/4 c. Half-and-half
- 1 x Egg beaten with
- 1 tsp Sugar for glaze
Direcciones
- Preheat oven to 375 degrees. Drain currants and pat dry.
- Into a large bowl sift together flour, sugar, baking pwdr and salt. Add in butter and blend with a pastry blender or possibly your fingertips till it forms fine crumbs. Add in currants and mix well. Add in half-and-half, and stir with a fork just till it comes together and forms a dough.
- Turn out onto lightly floured work surface and knead for 1 minute. Roll out into a 3/4-inch thick round. Use a lightly floured 3-inch cookie or possibly biscuit cutter to stamp out rounds. Pat together scraps and reroll.
- Place on a greased cookie sheet and brush tops with egg glaze. Bake for 25 to 30 min, till puffed and golden.
- This recipe yields about 30 scones.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 12 servings | |
| Calories 305 | |
| Calories from Fat 110 | 36% |
| Total Fat 12.53g | 16% |
| Saturated Fat 7.57g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 845mg | 35% |
| Potassium 151mg | 4% |
| Total Carbs 42.31g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 8.75g | 6% |
| Protein 6.14g | 10% |
