Currant Jelly Scones Recipe
Currant Jelly Scones Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These golden goodies dotted with festive red jelly are rich, light-textured and delicious. Plus, they're quick and easy to prepare—no kneading is required.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 1 egg
  • 1/2 cup half-and-half cream
  • 1 teaspoon grated orange peel
  • 4 teaspoons currant jelly

Directions

In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine the egg, cream and orange peel. Stir into dry ingredients just until moistened.
On a greased baking sheet, pat dough into an 8-in. circle; cut into eight wedges. Do not separate wedges. Make a thumbprint in each wedge, about 1/4 in. deep. Fill indentation with jelly. Bake at 400° for 13-15 minutes or until golden brown. Serve warm. Yield: 8 servings.
Originally published as Currant Jelly Scones in Country Woman November/December 2003, p51

Nutritional Facts

1 each: 276 calories, 14g fat (8g saturated fat), 65mg cholesterol, 429mg sodium, 33g carbohydrate (9g sugars, 1g fiber), 5g protein.

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 1 egg
  • 1/2 cup half-and-half cream
  • 1 teaspoon grated orange peel
  • 4 teaspoons currant jelly
  1. In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine the egg, cream and orange peel. Stir into dry ingredients just until moistened.
  2. On a greased baking sheet, pat dough into an 8-in. circle; cut into eight wedges. Do not separate wedges. Make a thumbprint in each wedge, about 1/4 in. deep. Fill indentation with jelly. Bake at 400° for 13-15 minutes or until golden brown. Serve warm. Yield: 8 servings.
Originally published as Currant Jelly Scones in Country Woman November/December 2003, p51

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