SOUR CREAM CURRANT SCONES


Recipe


Time

Active Time: 15
Total Time: 50

Recipe Yield

8 Servings

Bon Cook Products Used

Bonmat™, Perforated Baking Sheet, Whisk, Stainless Mixing Bowl, Roul’Pat®, FRENCH PANTRY Lavender Honey
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DetailsAdditional Info

INGREDIENTS:

  • 2 c. Flour
  • ½ c. Sugar
  • ¼  tsp. Salt
  • 1 tsp. Baking Powder
  • ¼  tsp. Baking Soda
  • ¾ c. Dried Currants
  • ½ c. (1 stick) chilled Butter, cubed
  • ½ c. Sour Cream
  • 1 Egg

            DIRECTIONS:

  1. Preheat the oven to 400°F.
  2. Place Bonmat on a Perforated Baking Sheet and set aside.
  3. In a Mixing Bowl, combine the Flour, Sugar, Salt, Baking Soda, and Baking Powder. Add Butter and work in with a fork until mixture resembles a coarse pea-sized meal. Stir in dried currants. Set aside.
  4. In a small bowl, whisk together Sour Cream and Egg. Add this to the Flour mixture and incorporate.
  5. Turn out on a Roul’Pat. Split the dough into two equal parts and with your hands. Press and form dough into two rounds. Cut into equal wedges.
  6. Place wedges equal distances from each other on the Bonmat. Bake 12-15 minutes until lightly golden.
  7. Cool 20-30 minutes. Serve with butter and FRENCH PANTRY Lavender Honey.
 

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SOUR CREAM CURRANT SCONES

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