Currant Scones

1 Review
From the EatingWell Kitchen

Save your favorite jam for these teatime treats.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 2 cups all-purpose
  • 1/4 cup light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 2/3 cup currants
  • 1 tablespoon canola oil
  • 1 tablespoon low-fat milk, for brushing

Preparation

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  • Ready In

  1. Preheat oven to 350 °F. Lightly oil a baking sheet or coat it with nonstick cooking spray.
  2. Whisk flour, brown sugar, baking powder, cream of tartar and salt in a large bowl. Stir together buttermilk, currants and oil in another bowl. Make a well in the center of the dry ingredients and gradually stir in the buttermilk mixture.
  3. Pat or roll the dough on a lightly floured surface, into a round about 1/2 inch thick. With a long knife, cut the round into 12 wedges and transfer to the prepared baking sheet. Brush the tops with milk. Bake for 15 to 20 minutes, or until golden brown. Serve warm.

Nutrition information

  • Per serving: 131 calories; 2 g fat(0 g sat); 1 g fiber; 27 g carbohydrates; 3 g protein; 61 mcg folate; 1 mg cholesterol; 10 g sugars; 0 g added sugars; 10 IU vitamin A; 0 mg vitamin C; 51 mg calcium; 1 mg iron; 83 mg sodium; 89 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1/2 fruit

Reviews 1

February 09, 2014
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By: EatingWell User
Something was missing. Very bland tasting and heavy.