(Since 1999)

Recipe Section - Over 10,000 Recipes


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Bread Recipes 4SCONE RECIPES >>>>> >  Currant or Cranberry Scones


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Recipe courtesy of the Prepared Pantry - Dedicated to helping you bake with time-saving baking mixes, quality tools, hard-to-find ingredients, and some of the best baking information on the web. CLICK HERE for FREE Book How To Bake

• 4 cups all purpose flour
• 1 1/2 tablespoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup sugar
• 3/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup butter cut into pieces
• 3/4 to 1 cup currants or dried cranberries, depending on taste
• 1 teaspoon vanilla extract
• 1 egg
• 2/3 cup half or half, condensed milk, or buttermilk

For the Topping:
• 3 tablespoons butter, melted
• 1/2 cup sugar

Preheat the oven to 425 degrees.  Grease a large baking sheet or cover it with parchment paper.

2. In a large bowl, stir together the flour, baking powder, baking soda, sugar, salt and cinnamon.   Use a pastry knife to cut the butter into the dry ingredients and continue cutting until the mixture is coarse and uniform.  Stir in the currants or cranberries.

3. In another bowl, stir together the vanilla extract, the egg, and the milk.  Form a well in the dry ingredients and pour in the liquid mixture.  Stir to combine then remove to a floured counter and knead until uniform.  (Do not over-knead.  Too much kneading will develop the gluten in the flour and make the scones tough.) 

4. Divide the dough into two pieces and press each into 3/4 inch thick circles.  Cut each circle into six wedges and place them on the prepared baking sheet.  Melt the 3 tablespoons of butter and brush on the scone wedges.  Sprinkle them with the sugar to cover.

5. Let bake for 15 to 18 minutes or until the tops are lightly browned.  Remove to a rack to cool.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages