Whether served at a weekend brunch or with afternoon tea, scones make a rich and satisfying treat. Accompany these classic currant scones with sweet butter and raspberry preserves or tart marmalade. Oats add hearty texture.
Special Diets:
Ingredients
Method
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, combine flour, oats, baking powder, salt, cinnamon, 1/4 cup of the granulated sugar and brown sugar and mix on low speed for 1 minute.
Add butter and mix on low speed for 1 minute more, or until smooth and fully combined.
Stir in currants.
In a small bowl, whisk together egg and milk.
Add to flour mixture and mix on low speed just until dough comes together.
Dust hands with flour and knead dough a few times until ingredients are well incorporated.
Pat dough into an 8-inch circle about 1/2 inch thick and sprinkle with remaining 1 tablespoon granulated sugar.
Cut into 8 wedges and place on the prepared baking sheet.
Bake until scones are golden brown and a toothpick inserted into center comes out clean, 12 to 15 minutes.
Allow scones to cool scones for 5 minutes before serving.
Nutritional Info
Serving Size
1 scone
Calories
290
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.