Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

cook:
15 mins
additional:
30 mins
total:
1 hr
prep:
15 mins
Servings:
8
Yield:
8 scones
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

326 calories; protein 4.5g; carbohydrates 35.7g; fat 18.8g; cholesterol 56mg; sodium 110.3mg. Full Nutrition
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