Cinnamon, Pecan, And Currant Cream Scones Recipe

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Servings: 1


Cost per recipe $2.95 view details
  • 1/4 c. heavy cream plus additional for brushing the scones
  • 1 lrg egg yolk
  • 1/2 tsp vanilla
  • 1 c. all-purpose flour
  • 3 Tbsp. sugar plus additional for sprinkling the scones
  • 1/4 tsp salt
  • 1 1/2 tsp double-acting baking pwdr
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 3 Tbsp. cool unsalted butter cut into bits
  • 1/3 c. pecans minced
  • 1/4 c. dry currants


  1. In a small bowl whisk together 1/4 c. of the cream, the egg yolk, and the
  2. vanilla. Into a bowl sift together the flour, 3 Tbsp. of the sugar,
  3. the salt, the baking pwdr, the baking soda, and the cinnamon, add in the butter, and blend the mix till it resembles coarse meal. Stir in the
  4. pecans, the currants, add in the cream mix with a fork till the mix forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut it into 6 wedges. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400F. oven for 15 to 18 min, or possibly till they are golden brown.
  5. Makes 6 scones.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 275g
Calories 1162  
Calories from Fat 569 49%
Total Fat 65.36g 82%
Saturated Fat 31.82g 127%
Trans Fat 0.0g  
Cholesterol 342mg 114%
Sodium 926mg 39%
Potassium 594mg 17%
Total Carbs 127.51g 34%
Dietary Fiber 8.4g 28%
Sugars 25.77g 17%
Protein 19.87g 32%


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