Preheat oven to 425F.
Lightly butter a baking sheet.
In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and stir until combined. Stir in the currants, if desired.
With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board. Using a floured 2 1/2-inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used.
Lightly brush the tops of the scones with the egg mixture, if desired. Bake for 13 to 15 minutes, or until lightly browned.
Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container.
Per Serving (excluding unknown items): 138 Calories; 5g Fat (31.6% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 94mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.
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|Serving Size: 1 Serving (71g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 74 (46%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 38.9mg||12 %|
|Sodium 276mg||10 %|
|Potassium 86.9mg||2 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 18.2g|
|Protein 3.1g||4 %|
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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: 162
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