Currant Hazelnut Scones Recipe

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Currant Hazelnut Scones Recipe

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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.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

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

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).
Turn onto a floured surface; knead 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

  • 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
  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 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

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