Currant Scones
Recipe courtesy of the Chefanies.Makes about 20 mini scones
INGREDIENTS
3 cups whole wheat flour
2 heaped tsp baking powder
pinch of salt
4 tbs butter
1 ½ cups low fat buttermilk
1 cup dried fruit (currants & chopped apricots work well)
DIRECTIONS
- Preheat the oven to 450F Place the flour salt & baking powder in the food processor & whirl together. Add the cold butter (in pieces, not whole) until the mixture is fully integrated & resembles fine breadcrumbs.
- Shake the buttermilk. Place the flour/butter mixture into a large bowl. Add the buttermilk and dried fruit. You may need to add a little more buttermilk. The mixture should be a little wetter.
- Place the mixture on a floured bench & gently pat out into shape with a quick knead (only 5-6 times) & use small round glass & cut out rounds. I used a juice glass.
- Bake at 450F for about 10 mins.
The Chefanies is the blog of 2 Stephanies cooking up a healthy storm using fresh, seasonal and organic ingredients. We focus on everyday cooking that is impressive enough for entertaining and hearty enough to enjoy solo. Go to thechefanies.com for more!
