Try this Currant Tea Scones recipe, or contribute your own.
Suggest a better descriptionLine a cookie sheet with parchment or foil. Preheat oven to 450 degrees and set a rack in the middle level. Combine flour, sugar, baking powder and salt in a bowl. Cut butter into 12 pieces and rub evenly into dry ingredients, until mixture has the appearance of meal. Add currants. Stir milk into flour and butter mixture to form a smooth dough. Knead lightly once or twice to complete mixing. Press and roll dough on a lightly floured surface about 1/4-inch thick, to a 10 by 15-inch rectangle. Roll dough up, as for a jelly roll, then flatten dough and fold in half. Roll dough 1/2-inch thick. Cut scones with a floured, plain or fluted, 2-inch round cutter. Transfer cut scones to paper lined pan and brush tops carefully with egg wash. Allow wash to dry 10 minutes and apply a second coat. Bake scones 15 minutes, being careful that they do not color too deeply, or until they are firm, but not dry. Yield: a dozen scones Recipe by: Cooking Live Show #CL8998 Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (1258g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5716 | ||
Calories from Fat: 3764 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 418.2g | 558 % | |
Saturated Fat 263.2g | 1316 % | |
Monounsaturated Fat 107.8g | ||
Polyunsanturated Fat 17.1g | ||
Cholesterol 1099.1mg | 338 % | |
Sodium 1154.3mg | 40 % | |
Potassium 755.6mg | 20 % | |
Total Carbohydrate 471.5g | 139 % | |
Dietary Fiber 13.5g | 54 % | |
Sugars, other 458g | ||
Protein 40.6g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5716
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