Super Scones
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 709.77 ml flour
- 59.14 ml sugar
- 19.71 ml baking powder
- 4.92 ml baking soda
- 4.92 ml salt
- 177.44 ml butter
- 177.44 ml currants or 177.44 ml raisins
- 1 egg
- 4.92 ml cream or 4.92 ml milk
- 236.59 ml buttermilk
directions
- Combine flour, sugar, baking powder, baking soda, and salt thoroughly.
- Cut in butter to make fine crumbs.
- Stir in currants.
- In small bowl, beat egg lightly; remove 1 Tablespoon and combine with cream. Set aside.
- Add buttermilk to remaining egg.
- Add all at once to dry ingredients, stirring with a fork to make a soft, slightly sticky dough.
- Gather into a ball and turn out onto a lightly floured surface.
- Knead gently a few times until smooth.
- Roll or pat to 1" thickness.
- Cut into 3.5" or 2.5" rounds. (Don't twist!)
- Place on ungreased baking sheet.
- Brush tops with reserved egg mixture.
- Bake in 425 degree Fahrenheit oven for about 15 minutes or until golden and baked through.
- Serve fresh baked and warm if possible.
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Reviews
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Tweaks
-
Great recipe! I made a vegan version, substituting soymilk for buttermilk, soy margarine for butter and egg replacer for the eggs. I also used blueberries instead of currants. I had to add a bit more milk to make everything stick together, but this seemed to work out just fine - the texture and taste are awesome!