Royal Currant Scones Recipe
A Royal Currant Scones Recipe, from the archives of Queen Elizabeth, to serve with afternoon tea, or anytime you're craving an authentic British style scone.
Servings: 12 servings
Calories: 241kcal
Ingredients
- ½ cup dried currants or Sultanas soak in hot water for 30 minutes
- 3 cups all-purpose flour
- 1 ½ tablespoons baking powder
- ¾ teaspoon salt
- 8 tablespoons butter ½ cup, room temperature
- ⅓ cup sugar
- 2 large eggs
- ½ cup buttermilk
- egg wash for brushing scones
Instructions
- Soak dried currants in hot water for 30 minutes.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Mix the flour, baking powder, butter, sugar, and salt in a large bowl until pea-sized crumbs are formed.
- In a separate bowl whisk together eggs and buttermilk. Add the egg mixture and soaked currants to the flour mixture and mix until smooth.
- Transfer the dough to a floured surface, cover, and let rest for 20 minutes.
- Roll out the dough to a 1-inch thickness and cut in the desired shape. I'm using a 2-inch round biscuit cutter. Transfer the scones to the prepared baking sheet and let rest another 5 minutes. Brush with egg wash.
- Bake for 8 to 10 minutes or until golden brown. Cool and serve with jam and clotted cream.
Nutrition
Calories: 241kcal | Carbohydrates: 36g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 389mg | Potassium: 106mg | Fiber: 1g | Sugar: 11g | Vitamin A: 294IU | Vitamin C: 0.3mg | Calcium: 116mg | Iron: 2mg