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Makes 8 scones Approximate preparation time: 10 minutes plus 30 minutes for baking

Traditional Scones

2½ cups unbleached, all-purpose flour 4 tablespoons granulated sugar, divided 2 teaspoons baking powder 1 teaspoon salt 6 tablespoons unsalted butter, cold and cut into small cubes ½ cup plus 1 tablespoon buttermilk ¼ teaspoon pure vanilla extract 1 large egg ½ cup currants tablespoon heavy cream


Preheat oven to 375°F. Line a baking sheet with parchment paper. Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the flour, 3 tablespoons granulated sugar, baking powder and salt and process for 15 seconds to combine. Add the butter and pulse to incorporate, about 8 pulses, until the butter pieces are about the size of peas. Stir the buttermilk, vanilla and egg together in a liquid measuring cup. With the machine running on the dough speed, slowly add the liquids through the feed tube until just combined; be very careful not to overmix. Add the currants and pulse until just combined, 2 to 3 pulses. Pour dough onto a clean surface. Form into a long, flat rectangle and cut into 8 triangles. Place the scones, evenly spaced, on the baking sheet. Brush the tops with heavy cream and sprinkle with reserved sugar. Bake for 30 to 35 minutes, until baked through and golden.


Servings: No serving information available

Nutritional information per serving

Nutritional information per scone: Calories 180 (46% from fat) | carb. 23g | pro. 2g | fat 9g | sat. fat 6g | chol. 39mg | sod. 171mg | calc. 53mg | fiber 1g

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