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
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Original recipe yields 8 servings

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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

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Directions

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  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.
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Reviews

115
  1. 126 Ratings

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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...