Ginger Currant Scones Recipe

Ginger Currant Scones Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Sheila Parker of Reno, Nevada adds loads of currants to her flaky, attractive scones. Served warm with a drizzle of honey, these gingery treats are a welcome addition to breakfast, brunch or afternoon tea.

This recipe is:

Contest Winning

[X]

Rate Ginger Currant Scones Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Ginger Currant Scones Recipe

Prep: 15 min. Bake: 20 min.

Yield: 4 Servings

15 20 35

Ingredients

1-1/2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoons cold butter, cubed
1/2 cup buttermilk
3/4 cup dried currants
1/2 teaspoon minced fresh gingerroot
2 teaspoons honey

Directions

In a small bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Add buttermilk just until moistened. Stir in currants and ginger. Turn onto a floured surface; knead 10 times.
Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a baking sheet coated with cooking spray.
Bake at 375° for 20-25 minutes or until golden brown. Drizzle with honey. Serve warm. Yield: 4 scones.

Nutritional Facts 1 scone equals 485 calories, 18 g fat (11 g saturated fat), 46 mg cholesterol, 414 mg sodium, 77 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Ginger Currant Scones in Cooking for 2 Winter 2009, p31