CREAM SCONES WITH CURRANTS
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants.
- In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm.
LEMON-CURRANT CREAM SCONES
Drizzle a sweet-tart glaze over tender lemon scones to add an extra punch of flavor.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 15
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
- In large bowl, mix flour, granulated sugar, baking powder and salt with fork. Mix in currants and 1 teaspoon lemon peel. Add whipping cream all at once; stir just until dry ingredients are moistened.
- On floured surface, gently knead dough 6 or 7 times or until smooth. Pat dough 3/4 inch thick. Cut with 2-inch round cutter. Place 2 inches apart on cookie sheet.
- Bake 12 to 15 minutes or until light golden brown. Cool 15 minutes. Meanwhile, in small bowl, stir powdered sugar and enough lemon juice until smooth and thin enough to drizzle. Drizzle over scones. Top with additional lemon peel. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Scone, Sodium 180 mg, Sugar 15 g, TransFat 0 g
CURRANT CREAM SCONES
Dried currants stud these tender cream-based scones.
Provided by Food Network Kitchen
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F and line a baking sheet with parchment.
- Whisk the flour, sugar, baking powder and salt in a medium bowl. Add the butter and work into the flour, using your fingers until the mixture resembles coarse meal. Add the currants and toss.
- Beat the egg and heavy cream together in a small bowl and stir into the flour mixture to make a shaggy, loose dough. Add 1 teaspoon more of cream at a time as needed until the dough comes together. Turn the dough onto a lightly floured surface and pat into a 6-inch round. Cut into
- 8 wedges and space out evenly on the prepared baking sheet. Brush the tops of the scones with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 15 minutes. Serve warm or at room temperature.
DANIELA'S LEMON CREAM SCONES
Provided by Food Network
Time 30m
Yield 32 scones
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Combine the flour, sugar, baking powder, and salt. Cut in the butter until it resembles small sized peas. Whisk eggs and heavy cream together. Add to mix. Add zest. Knead lightly until just incorporated. Roll out on a lightly floured table. Cut and place on parchment covered sheet pan. Bake 10 to 15 minutes, until puffed and golden.
CURRANT CREAM SCONES
Make and share this Currant Cream Scones recipe from Food.com.
Provided by BrendaM
Categories Scones
Time 27m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Cut butter into flour, sugar, baking powder and salt until mixture resembles fine crumbs.
- Stir in 1 egg, the currants and just enough half and half so dough leaves sides of bowl.
- Turn dough onto lightly floured surface.
- Knead lightly 10 times.
- Roll 1/2 inch thick.
- Cut dough into 2 1/4-inch circles with floured cutter.
- Place on ungreased cookie sheet.
- Brush with 1 egg.
- Bake until golden, 10 to 12 minutes.
- Immediately remove from cookie sheet.
- Yields 10 to 12 scones.
LEMON CREAM CHEESE SCONES
Serve these delicious scones warm with plenty of cold butter and strawberry preserves for a tasty tea time treat!
Provided by MarieRynr
Categories Scones
Time 38m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Prehaet the oven to 400*F.
- Mix the flour, 1/4 cup sugar, lemon zest, baking powder and salt in a large bowl. Cut in the butter with a pastry blender until crumbly.
- Mix the cream cheese and egg in a bowl until smooth. Add the milk gradually, stirring constantly. Stir into the flour mixture until the mixture forms a ball and leaves the side of the bowl.
- Drop by spoonfuls about 2 inches apart onto an ungreased baking sheet. Brush with lemon juice and sprinkle with sugar.
- Bake for 15 to 18 minutes or until golden brown. Remove immediately from the baking sheet and serve warm.
Nutrition Facts : Calories 272.7, Fat 12.6, SaturatedFat 7.4, Cholesterol 56.7, Sodium 279.8, Carbohydrate 34.4, Fiber 1, Sugar 6.7, Protein 5.5
LEMON CREAM SCONES
As a quick way to warm everyone up, I make these lemony scones to go with a pot of hot tea. Sometimes I like to add dried cherries to the batter, to jazz it up a little.-Angela Matz, West Allis, Wisconsin
Provided by Taste of Home
Time 35m
Yield 8 scones.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, 1/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk 3/4 cup cream, eggs and lemon extract until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into eight wedges., Place wedges on a greased baking sheet. Mix cinnamon and remaining sugar. Brush tops with remaining cream; sprinkle with cinnamon-sugar. Bake 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts :
CREAM SCONES WITH CURRANTS
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Chocolate-Coconut Scones, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond Scones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Yield Makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in currants. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
- Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.
Nutrition Facts : Calories 464 g, Fat 25 g, Fiber 2 g, Protein 7 g, SaturatedFat 15 g
More about "lemon currant cream scones food"
LEMON-CURRANT SCONES - SOBEYS INC.
From sobeys.com
5/5 (1)Total Time 40 minsEstimated Reading Time 1 minCalories 380 per serving
- Preheat oven to 400°F (200°C). Whisk together flour, sugar, baking powder and salt. Cut butter into flour mixture using pastry-blender or fingertips until mixture resembles coarse meal. Stir in currants.
- In small bowl, whisk together ¾ cup (175 mL) cream, egg, lemon zest and vanilla. Stir into flour mixture just until moistened (do not overwork dough). Transfer dough onto lightly floured board; pat into 7-in. (18-cm) round. Cut into 8 wedges. Place wedges 2-in. (5-cm) apart on parchment-lined baking sheet.
- Brush tops lightly with cream; sprinkle each wedge with pinch of sugar. Bake 18 to 20 min., or until golden brown. Serve warm or at room temperature.
LEMON CURRANT CREAM SCONES - MEDIUM
From medium.com
Estimated Reading Time 5 mins
LEMONY BUTTERMILK CURRANT SCONES | ALEXANDRA'S KITCHEN
From alexandracooks.com
LEMON-CURRANT SCONES - SAFEWAY
From safeway.ca
LEMON-CURRANT-CREAM SCONES RECIPE - GRACE PARISI
From foodandwine.com
5/5 Total Time 45 minsAuthor Grace Parisi
- Preheat the oven to 375°. In a large bowl, whisk the flour with the 3 tablespoons of sugar, the baking powder and the salt. Using a pastry blender or 2 knives, cut in the butter until it is the size of small peas. Stir in the dried currants and lemon zest. Add 3/4 cup plus 2 tablespoons of the heavy cream and stir just until the dough is evenly moistened. Gather the dough into a ball and gently knead it a few times.
- On a lightly floured surface, pat the dough into a 1/2-inch-thick round. Using a 2 1/2-inch round biscuit cutter, stamp out as many scones as you can. Gently gather the scraps, press them together and cut several more. Transfer the scones to a baking sheet.
- Brush the scones with the remaining 2 tablespoons of cream and sprinkle generously with sugar. Bake in the lower third of the oven for about 25 minutes, or until the scones are golden. Let cool slightly before serving.
ENGLISH CREAM SCONES RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Author Ina GartenSteps 4Difficulty Easy
LEMON CURRANT SCONES - CHEZ US
From chezus.com
CURRANT SCONES — LEMON MERINGUE STUDIO
From lemonmeringuestudio.ca
CURRANT MEYER LEMON SCONES – LAKANTO
From lakanto.com
CREAM SCONES - FOOD & WINE
From foodandwine.com
CURRANT AND LEMON SCONES | METRO
From metro.ca
LEMON AND CURRANT SCONES | BEST HEALTH
From besthealthmag.ca
LEMON-CURRANT SCONES | FOODLAND
From foodland.ca
LEMON CREAM SCONE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SCONES WITH CURRANTS AND LEMON ZEST | WILLIAMS SONOMA
From williams-sonoma.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love