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.

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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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

325.7 calories; 4.5 g protein; 35.7 g carbohydrates; 56 mg cholesterol; 110.3 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/24/2013
Had to add an extra bit of moisture to get it to stick together. Very nice! Added an extra 1/4 cup of currants to use the box I had. Read More
(1)

Most helpful critical review

Rating: 2 stars
07/30/2013
This recipe was too dry. After more than 30 minutes it did not set. I had to add more cream to keep it together. I ended up cooking them in a pie dish to keep from crumbling. I also had to cook them twice the time called for. Taste is also bland. This did not work out! Read More
(2)
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/24/2013
Had to add an extra bit of moisture to get it to stick together. Very nice! Added an extra 1/4 cup of currants to use the box I had. Read More
(1)
Rating: 2 stars
07/30/2013
This recipe was too dry. After more than 30 minutes it did not set. I had to add more cream to keep it together. I ended up cooking them in a pie dish to keep from crumbling. I also had to cook them twice the time called for. Taste is also bland. This did not work out! Read More
(2)
Rating: 4 stars
02/24/2013
Had to add an extra bit of moisture to get it to stick together. Very nice! Added an extra 1/4 cup of currants to use the box I had. Read More
(1)
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Rating: 5 stars
02/25/2013
At first bite I thought these were good but average. However the more I ate the more I appreciated the texture and flavor. Plan to use more cream than stated in the recipe to combine the ingredients thoroughly. These are excellent scones. Read More