Brunch Scones

Brunch Scones

115
BIANCA123 0

"I enjoy scones with morning tea or just an afternoon snack. Serve warm with clotted cream and strawberry jam."

Ingredients

45 m servings 239 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with baking parchment.
  2. Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.
  3. On a generously floured surface, roll out dough to 3/4 inch thickness. Stamp out 2 1/2 inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.
  4. Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.
  • profile image

Your rating

Cancel
Submit

Reviews

115
  1. 126 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Delicious. I rolled the dough into a 6 inch log, and rolled it in about 1 tbsp white sugar. I then cut it into slices and set them on a baking sheets. I didn't brush them with the yolk... It was...

These scones were great! I used two cups of flour, added dried cranberries (no curants on hand), patted into a circle, cut into 8 wedges, brushed with honey instead of egg, and baked in a circl...

These scones turned out fantastic! Moist & fluffy. I only had salted butter in but they still turned out great. The dough was a bit moist so I didn't bother rolling out the dough. Instead, I...

Wonderful scone recipe - I froze the butter and then grated it into the dry ingredients. I also added a tsp. of vanilla and an additional Tbsp. of sugar, as I love a sweet scone. I used half and...

these were really good and not too sweet. I doubled it and made twelve nice sized scones. I also added blueberries to half of them and made an icing sugar glaze ( I flavored it with almond but...

Killer recipe. I substitute buttermilk for milk and everyone (including my two year old) loves them. Sometimes I skip the egg wash because I bake these at my bed and breakfast and they are st...

Excellent recipe!! I have made this over and over again. Easily made with everyday items. I have made them with frozen blueberries, lemon and poppyseeds and even with Splenda. They come out per...

I love this recipe! I've made it again and again. These scones are the real deal, not muffins in disguise. The flavor and texture are just right. To make it slightly easier, I just pat the...

I added a little less sugar, 4 Tbsp instead of 5. And with no milk on hand, I used non fat yogurt diluted with a touch of water. And yes the waiting time is essential. Wonderful texture. I've tr...