This scone recipe is quick to make using a food processor and they are every bit as good as fancy bakery scones. You’ll love them with tea! Variations: dried cranberries, blueberries, or raisins can be substituted for currants.
Pulse flour, sugar, baking powder, baking soda, and salt together in a food processor. Add butter and pulse until mixture resembles oatmeal. Transfer to a bowl.
Stir cream into flour mixture until just combined. Fold currants into dough. Transfer dough to a sheet of plastic wrap; fold to completely cover dough. Shape dough into a 1-inch thick disk and refrigerate for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicon mat.
Unwrap dough and cut into 8 wedges. Arrange wedges on the prepared baking sheet.
Bake in the preheated oven until lightly browned, 12 to 15 minutes.
Per Serving: 326 calories; protein 4.5g; carbohydrates 35.7g; fat 18.8g; cholesterol 56mg; sodium 110.3mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.