Currant scones

By Christine Cushing
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

A tea-time treat to enjoy any day of the week! 

SERVES
4
 TO
6

Ingredients

  • 2 cups flour
  • 2 tablespoons sugar
  • 3 tablespoons baking powder
  • 1/2 tablespoon salt
  • 1/2 cup cold butter
  • 1/3 cup currants
  • 1 large egg
  • 1/2 cup milk

Directions

  1. Preheat the oven to 425° F Line a baking sheet with parchment paper. 
  2. Combine flour, sugar, baking powder and salt and mix well.
  3. With a pastry blender or two knives, cut in butter until the mixture resembles a coarse meal. Stir in currants. Make a well in the center; add milk and egg, and stir just until combined (do not overmix).
  4. Roll on your counter and pat into an eight-inch disk. With a floured biscuit cutter, cut out rounds. Reroll and cut scraps once.
  5. Transfer to a baking sheet, about one and a half inches apart. Brush rounds with an egg wash and bake for 12 minutes. 
  6. Let cool on a wire rack. Serve warm or at room temperature. Enjoy! 

 

Watch The Marilyn Denis Show Daily at 10am ET on CTV

Follow Christine Cushing: