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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, stir together the flour, sugar, baking powder, soda and salt until thoroughly blended. | 2. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse cornmeal. | 3. Stir in the currants. | 4. Make a well in the center on the flour mixture and add the buttermilk all at once. Stir with a fork until the dough pulls away from the side of the bowl; Gather the dough together with your hands into a ball; Put on a lightly floured board and roll or pat into a circle; Using a small heart shape or daisy shaped cookie cutter cut into individual scones. | 5. Place 1 1/2 inches apart on lightly greased baking sheet; If you wish, brush the tops of half the scones with cream; Lightly sprinkle on a mixture of cinnamon and sugar. | 6. Bake in 425 degree oven for 12 minutes and turn and bake 12 minutes; Tops are lightly brown. | 7. Serve warm with creme fraiche, raspberry butter or lemon curd. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	7	cups		-	-	-	-
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
baking powder	5	teaspoons		12.19	6.371	0.0	0.0
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
butter	1 1/2	cups	softened	2052.0	94.28399999999999	64.116	172.8
currant	1 1/2	cups		105.84	25.8384	2.352	0.6888
buttermilk	2	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.