Serves: 8
1. Heat oven to 400°.
2. Mix flour, 3 tablespoons sugar, baking powder and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in egg, currants and just enough of the 4 to 6 tablespoons half-and-half so dough leaves side of bowl.
3. Place dough on lightly floured surface gently roll in flour to coat. Knead lightly 10 times. Roll or pat into 8-inch circle on ungreased cookie sheet. Cut into 8 wedges with sharp knife that has been dipped in flour, but do not separate wedges. Brush with additional half-and-half sprinkle with sugar crystals.
4. Bake 14 to 16 minutes or until golden. Immediately remove from cookie sheet carefully separate wedges. Serve warm.
*If using self-rising flour, omit baking powder and salt.
**Spreads with at least 65% vegetable oil can be used.
NUTRITION FACTS: 1 Scone: Calories 250 (Calories from Fat 90) Fat 10g (Saturated 6g) Cholesterol 50mg Sodium 360mg Carbohydrate 37g (Dietary Fiber 1g) Protein 4g % DAILY VALUE: Vitamin A 8% Vitamin C 0% Calcium 10% Iron 10% DIET EXCHANGES: 1 1/2 Starch 1 Fruit 1 1/2 Fat
Lemon-Poppy Seed Scones: Omit currants. Stir in 1 tablespoon grated lemon peel and 1 tablespoon poppy seed with the egg.
Spicy Fruit Scones: Add 3/4 teaspoon ground cinnamon and 1/8 teaspoon ground cloves with the flour. Substitute finely chopped dried apricots, figs or dates for the currants if desired.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Scones recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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