Try this Sharons Buttermilk Currant Scones recipe, or contribute your own.
Suggest a better descriptionThese scones have a fine, dense crumb with a little orange and cinnamon - a delicious combination of texture and flavour. Preheat the oven to 400F. Use an ungreased baking sheet. Combine the flour, 1/3 cup of the sugar, baking powder, baking soda, and salt in a mixing bowl. Stir with a fork to mix well and aerate. Cut the butter into the flour mixture, using a pastry blender or two knives or working with your fingertips, until the mixture looks like fresh crumbs. Add the buttermilk, currants, and orange rind. Mix only until the dry ingredients are moistened. Gather the dough into a ball and press so it holds together. Turn the dough out onto a lightly floured surface. Knead lightly twelve times. Divide the dough in two and pat each half into a circle 1/2 to 3/4 inch thick. In a small bowl combine the cream, cinnamon, and remaining 2 tb sugar, stirring to blend. Brush the dough with this glaze. Cut each circle into eight scone shape pieces (circular, or wedge). Place the scones slightly apart on the baking sheet. Bake for about 12-15 minutes, or until the tops are browned. Serve hot.
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Serving Size: 1 Scone (70g) | ||
Recipe Makes: 16 Scones | ||
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Calories: 227 | ||
Calories from Fat: 83 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 24.1mg | 7 % | |
Sodium 174.4mg | 6 % | |
Potassium 74.7mg | 2 % | |
Total Carbohydrate 32.7g | 10 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 31.6g | ||
Protein 3.6g | 5 % | |
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: 227
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