Currant Scones
By Chelsea SugarPage views: 8651
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0 reviews
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Difficulty Easy
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Prep time 10 mins
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Cooking time 15 mins
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Serves
8
1 Cup Flour
2 Teaspoons Baking Powder
1 Tablespoon Chelsea White Sugar
Pinch of Salt
2 Tablespoons Butter
1/3 Cup Milk
1/2 Cup Currants (or chopped up Dates)
Preheat oven to 235c.
1 : Sift together the dry ingredients. Cut up the butter into little pieces and rub in with the fingers, lightly, until mixture resembles crumbs.
2 : Add the milk and stir in quickly with a knife, and then the currants.
3 : Handle the dough lightly, roll out gently on a lightly floured board until about 1 1/2 cm thick. Cut into squares or rounds and arrange on a greased baking tray. Bake for about 15 minutes until puffed and golden.
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