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Currant Scones

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These teatime treats come courtesy of Letty Hampton of Oxford, Michigan, whose mother made them back home in Scotland.

Source: Everyday Food, March 2009
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Dried currants are a traditional ingredient in scones. Find them in the dried-fruit section of the supermarket, or substitute raisins, dried cherries, or dried cranberries.

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Reviews

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81
  • yippee1999
    22 SEP, 2016
    what do they mean by 'Reroll and cut scraps once"? Do they mean that after I've cut out all my rounds, I gather together the remaining dough, roll it out again, and cut out a few more rounds? Otherwise what are these 'scraps' they refer to that I am to cut up??
    Reply
  • HandyIII
    10 APR, 2013
    Just made these for breakfast and they came out great. They remind me often trip to Edinburgh Scotland.
    Reply
  • Misstapher
    24 APR, 2011
    I prepared these a few days before Easter and froze the cut out dough. Easter morn I popped them in the oven and they turned out great. May have added an extra minute or two.
    Reply
  • mail9934702
    15 MAR, 2011
    These are easy to make and I can't get enough of them. You have to stop me from sitting in the kitchen and eating the whole batch! Here's two photos showing how a recent batch turned out: http://www.dropbox.com/gallery/1363915/2/Public/edf-scones?h=4ee240
    Reply
  • Lgutierrez32
    14 FEB, 2011
    These were great! I made them a day in advance and carefully stored them in tupperware and served them for brunch the next day and they stil tasted fresh. I used a heart-shaped cookie cutter since it was Valentine's Day and they kept their shape just fine. I will definitely make these again!
    Reply
  • aFarmgirlsDabbles
    17 AUG, 2010
    I LOVE these scones! Make them! I used dried wild blueberries and they were heavenly. If you want to read more and see photos of my scones, please visit: http://www.afarmgirlsdabbles.com
    Reply
  • EWjunk
    17 MAR, 2009
    I too thought these were "just okay". I used 1/2 golden raisins and 1/2 currants. Instead of rolling and cutting the dough, I patted it into a 1/2" thick rectangle and cut it into 12 squares. I do this whenever I make biscuits or scones - saves time and none of the biscuits/scones have that "second cutting" toughness.
    Reply

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