Ingredients
Scones:
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1 ¾ cups all-purpose flour
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4 teaspoons baking powder
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¼ cup white sugar
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⅛ teaspoon salt
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5 tablespoons unsalted butter
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½ cup dried currants
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½ cup milk
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¼ cup sour cream
Egg Wash:
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1 egg
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1 tablespoon milk
Directions
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Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
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Make the scones: Sift flour, baking powder, sugar, and salt into a large bowl. Cut in butter with a pastry blender or by rubbing between fingers until lumps are the size of peas. Stir in currants.
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Whisk milk and sour cream together in a measuring cup; gently stir into flour mixture until dough is moistened, being careful not to overwork the dough.
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With floured hands, pat dough into 2- to 3-inch diameter balls. Place onto the prepared baking sheet and flatten lightly. Scones should slightly touch each other.
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Make the egg wash: Whisk egg and milk together. Brush the tops of scones with egg wash and let them rest for about 10 minutes.
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Bake in the preheated oven until the tops are golden brown, 10 to 15 minutes.
Recipe Tips
You can use raisins instead of currants.
Scones can be reheated by splitting them in half and toasting or wrapping them in aluminum foil and heating them in the oven.
Nutrition Facts (per serving)
247 | Calories |
10g | Fat |
35g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 247 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 6g | 30% |
Cholesterol 47mg | 16% |
Sodium 238mg | 10% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 1g | 5% |
Total Sugars 13g | |
Protein 5g | 10% |
Vitamin C 1mg | 1% |
Calcium 146mg | 11% |
Iron 2mg | 11% |
Potassium 157mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.