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    You are in: Home / Recipes / Currant Cream Scones Recipe
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    Currant Cream Scones

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on February 20, 2008

      I've tried four different scone recipes recently, and this is the best by far. It was a little time-consuming the first time through, but the prep has gotten quite short after making them half a dozen times or so. I have substituted skim and 2% milk, and both work beautifully. I have also substituted a couple of tablespoons of orange juice for half the milk, and added some orange rind and dried cranberries. That dough was a little stickier, but had a tasty result. For a final batch, I omitted the juice and added the orange rind and cranberries, then sprinkled a little sugar on top before baking - excellent result. I do recommend using the cookie cutter or cutting into wedges as they do not make very pretty drop scones, but the flavor and the balance between flakiness and density is perfect. One of our new favorites!

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    • on August 17, 2004

      Was delicious! I served it with devonshire cream and raspberry conserve, and it got raves from my guests. I used fresh currants from my currant bush and it was delightful!

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    • on November 12, 2003

      Followed recipe except for the cream, I used 2% milk and added currants, biscuits were lovely with some homemade strawberry jam! Delicious plain with butter too!

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    • on February 28, 2010

      I've made these a couple times now, and they are great! Even my scone-hating husband likes them - very moist and fluffy.

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    • on January 18, 2010

      Tasty, but not as fluffy as scones should be. They were very dense.

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    Nutritional Facts for Currant Cream Scones

    Serving Size: 1 (48 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 191.9
     
    Calories from Fat 72
    37%
    Total Fat 8.0 g
    12%
    Saturated Fat 4.6 g
    23%
    Cholesterol 60.7 mg
    20%
    Sodium 268.0 mg
    11%
    Total Carbohydrate 26.4 g
    8%
    Dietary Fiber 1.0 g
    4%
    Sugars 8.7 g
    35%
    Protein 4.0 g
    8%

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