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INGREDIENTS

1/2 cup heavy cream
1 large egg
1 tsp vanilla
3 tablespoons sugar
2 1/4 cup cake flour or AP
1/2 teaspoon salt
1 tablespoon baking powder
6 tablespoons butter ; room temp
1/2 cup currants or golden raisins cut up

Servings

INSTRUCTIONS

Heat oven to 400.

In a small bowl, whisk together the cream, egg, vanilla and sugar.

In another bowl, mix the dry ingredients together. Blend in the softened butter, with a pastry cutter until the mixture resembles oatmeal.

Add the cream and the currants to the dry ingredients and mix for only 30 seconds.

Make sure the mixture is not too sticky that you can't roll it out.

On a clean floured surface, roll the dough out 1/2" thick. Use cookie cutters to cut out small shapes.

Place scones on uncreased cookie sheet and brush each with cream and sprinkle with sugar.

Bake for 15-18 minutes taking care not to overgrown.

Serve warm with clotted cream and or jam.

NOTES

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (29g)
Recipe Makes: 16 Servings

Calories: 62
Calories from Fat: 55 (89%)

Amt Per Serving		% DV

	Total Fat 6.1g	8 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.3g
Cholesterol 30.4mg		9 %
Sodium 706.6mg		24 %
Potassium 31.9mg		1 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.9g
Protein 1g		1 %
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.

About Our Nutrition Facts

Calories per serving: 62

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