Show Subscription Form




Currant Hazelnut Scones Recipe

Publisher Photo
With an ever-expanding dairy farm and three children, I don't have a lot of time to bake. But when I can, I pull out this recipe for sweet scones.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 8 servings

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/3 cup cold butter
  • 2 eggs
  • 1/4 cup milk
  • 1/2 cup chopped hazelnuts, toasted
  • 1/2 cup dried currants

Directions

  1. In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk eggs and milk; stir into crumb mixture just until moistened. Fold in hazelnuts and currants (dough will be sticky).
  2. Turn onto a floured surface; knead 8-10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Bake at 375° for 12-18 minutes or until golden brown. Serve warm. Yield: 8 scones.
Originally published as Currant Hazelnut Scones in Country Woman Christmas Annual 2007, p38

Reviews for Currant Hazelnut Scones

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT