Bran Currant Scone With Cream Cheese Topping Recipes

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BRAN CURRANT SCONE WITH CREAM CHEESE TOPPING



Bran Currant Scone With Cream Cheese Topping image

Number Of Ingredients 15

1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
3 tablespoons light margarine
1 cup All-Bran® Extra Fiber
1 cup skim milk
2 egg whites
1 teaspoon vanilla extract
1/2 cup currants
CREAM CHEESE TOPPING
3/4 cup light cream cheese (Neufchatel cheese)
12 packets artificial sweetener

Steps:

  • 1. Stir together flours, baking powder, salt and spices. With pastry blender, cut in margarine until mixture resembles coarse crumbs set aside.2. In large mixing bowl stir together cereal, milk, egg whites and vanilla. Let stand 3 minutes. Mix in currants. Add flour mixture stirring until soft dough forms. Spread dough evenly into lightly greased 9-inch round baking pan.3. Bake in 375°F oven 20 minutes or until wooden pick inserted near center comes out clean. Cut into 8 wedges.4. TOPPING: Beat together cream cheese and sweetener. Top each wedge with 1 tablespoon of cream cheese topping. Serve warm.

Nutrition Facts : Nutritional Facts Serves

CURRANT CREAM SCONES



Currant Cream Scones image

Dried currants stud these tender cream-based scones.

Provided by Food Network Kitchen

Time 45m

Yield 8

Number Of Ingredients 8

1 3/4 cups all-purpose flour, plus extra for shaping the scones (See Cook's Note)
3 tablespoons sugar, plus additional for sprinkling
2 1/2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter, cut into small pieces
1/4 cup dried currants
1 large egg
1/3 cup heavy cream, plus additional for mixing and brushing

Steps:

  • Preheat the oven to 425 degrees F and line a baking sheet with parchment.
  • Whisk the flour, sugar, baking powder and salt in a medium bowl. Add the butter and work into the flour, using your fingers until the mixture resembles coarse meal. Add the currants and toss.
  • Beat the egg and heavy cream together in a small bowl and stir into the flour mixture to make a shaggy, loose dough. Add 1 teaspoon more of cream at a time as needed until the dough comes together. Turn the dough onto a lightly floured surface and pat into a 6-inch round. Cut into
  • 8 wedges and space out evenly on the prepared baking sheet. Brush the tops of the scones with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 15 minutes. Serve warm or at room temperature.

CREAM SCONES WITH CURRANTS



Cream Scones with Currants image

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 8 scones

Number Of Ingredients 9

1 3/4 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
3 tablespoons sugar
1/4 teaspoon fine salt
6 tablespoons unsalted butter, cut into 1/2-inch cubes and refrigerated
2 teaspoons finely grated orange zest
1/4 cup dried currants
1 large egg
4 to 5 tablespoons heavy cream or half-and-half

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants.
  • In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm.

CURRANT CREAM SCONES



Currant Cream Scones image

Make and share this Currant Cream Scones recipe from Food.com.

Provided by BrendaM

Categories     Scones

Time 27m

Yield 10-12 serving(s)

Number Of Ingredients 9

1/3 cup margarine or 1/3 cup shortening
1 3/4 cups all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup currants or 1/2 cup raisins
4 -6 tablespoons half-and-half cream
1 egg, beaten

Steps:

  • Heat oven to 400ºF.
  • Cut butter into flour, sugar, baking powder and salt until mixture resembles fine crumbs.
  • Stir in 1 egg, the currants and just enough half and half so dough leaves sides of bowl.
  • Turn dough onto lightly floured surface.
  • Knead lightly 10 times.
  • Roll 1/2 inch thick.
  • Cut dough into 2 1/4-inch circles with floured cutter.
  • Place on ungreased cookie sheet.
  • Brush with 1 egg.
  • Bake until golden, 10 to 12 minutes.
  • Immediately remove from cookie sheet.
  • Yields 10 to 12 scones.

CREAM SCONES WITH CURRANTS



Cream Scones with Currants image

These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Chocolate-Coconut Scones, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond Scones.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 25m

Yield Makes 6

Number Of Ingredients 9

3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
2/3 cup dried currants
Sanding sugar (optional)

Steps:

  • Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
  • With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in currants. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
  • Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

Nutrition Facts : Calories 464 g, Fat 25 g, Fiber 2 g, Protein 7 g, SaturatedFat 15 g

PERFECT SCONES



Perfect Scones image

Flaky, delicious scones make for a tasty tea time treat. This recipe is from Martha Stewart's Hors D'Oeuvres.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes about forty 1-inch scones

Number Of Ingredients 9

4 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
Pinch of salt
1/2 pound (2 sticks) unsalted butter, chilled and cut into small pieces, plus more for pan
1 to 1 1/4 cups heavy cream
1 egg
1/4 cup light cream

Steps:

  • Preheat oven to 375 degrees. Sift flour, baking powder, baking soda, sugar, and salt into a large bowl. Cut in butter using a pastry blender or two knives until mixture resembles coarse meal. Mixing lightly with your fingers, add heavy cream just until dough holds together. Wrap in plastic and chill about 1/2 hour before rolling out.
  • Butter a large baking sheet; set aside. Roll dough into a circle, 1/2 inch thick for small scones and 3/4 inch thick for larger ones. Using a biscuit or cookie cutter, cut dough into various shapes. Transfer scones to prepared baking sheet.
  • Combine egg and light cream in a small bowl; brush tops of scones with mixture. Bake until golden brown and puffed, 13 to 15 minutes. Serve warm.

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