Currant Scones

Imagine sweet black currants immersed inside a buttery melt-in-your-mouth scone. Now that’s the sort of goodness you’ll love to wake up to. Make this Currant Scone recipe: you won’t regret it!

15m
Prep time
20m
Cook time
250
Calories
12
Ingredients
8
Servings

What you'll need

Sea Salt Grinder

Liquid Honey Bee

Pure Vanilla Extract

Ingredients

Step1
2 cup (500 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) Sea Salt Grinder
6 tbsp (90 ml) butter, cut into pieces
1 cup (250 ml) currants
1/4 cup (50 ml) Liquid Honey Bee
1/4 cup (50 ml) fat-free plain yogurt
1 whole egg
1 egg separated
1/2 tsp (2 ml) Pure Vanilla Extract
Prepared cinnamon-sugar

Nutrition information (per Serving)

250Calories
70mgCholesterol
270mgSodium
5gProtein
10gTotal Fat
2gFiber
35gCarbohydrates

Preparation

In large bowl, combine flour, baking powder, baking soda and salt; mix well.
Cut in butter until mixture resembles coarse crumbs. Stir in currants.
In small bowl, whisk together honey, yogurt, egg, egg yolk and vanilla; add to flour mixture, stirring until just combined.
Turn dough onto lightly floured surface; shape into 8-inch circle (approx. 1 inch (2 cm) thick). Cut into 8 wedges.
Place on greased baking sheet, at least 1 inch apart. Brush with egg white; sprinkle with cinnamon-sugar. Bake at 375°F for 15 to 20 minutes or until golden brown.

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