Serves: 5
Total Calories: 1,452
In a large bowl, stir together the flour, sugar, baking powder, soda and salt until thoroughly blended. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse cornmeal. Stir in the currants. Make a well in the center on the flour mixture and add the buttermilk all at once. Stir with a fork until the dough pulls away from the side of the bowl. Gather the dough together with your hands into a ball. Put on a lightly floured board and roll or pat into a circle. Using a small heart shape or daisy shaped cookie cutter cut into individual scones. Place 1 1/2 inches apart on lightly greased baking sheet. If you wish, brush the tops of half the scones with cream. Lightly sprinkle on a mixture of cinnamon and sugar. Bake in 425 degree oven for 12 minutes and turn and bake 12 minutes. Tops are lightly brown. Serve warm with creme fraiche, raspberry butter or lemon curd.
This The King's Scones with Currants recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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