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Royal Scones

Warm from the oven, baked to a perfect golden brown, this scone is delicious with our homemade lemon curd. Fresh whipped cream is another favorite spread.
Recipe chef is Castle Marne Bed & Breakfast Inn in Denver, Colorado
Recipe courtesy of Castle Marne Bed & Breakfast
Prep Time : 15 minutes
Cook Time : 20-30 min.s or until light golden brown
Yield : Makes approximately 34 scones
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  • 3-1/2 c. all-purpose flour
  • 3/4 c. sugar
  • 2-1/2 t. baking powder
  • 1/2 t. baking soda
  • 3/4 c. butter, softened
  • 3/4 c. currants soaked in liqueur (Hazelnut liqueur is our favorite but orange juice is delicious too.)
  • 1 c. buttermilk

Preheat oven to 425 degrees.

Place the currants in a small bowl or measuring cup. Cover the currants with liqueur or orange juice. Set aside for about 10 minutes. Let the currants soak up the liquid and become plump. Do not add the liquid into the flour mixture.

In a large bowl, stir together flour, sugar, baking powder, soda, and salt until thoroughly blended. Using a pastry cutter, cut butter into flour mixture until it resembles coarse cornmeal. Stir in currants. Make a well in the center of the flour mixture and add buttermilk all at once. Stir with a fork until the dough pulls away from the side of the bowl.

Gather dough together with your hands into a ball. Put on a lightly floured board and knead in another 1/2 cup flour if necessary to make a firm biscuit dough.

Roll or pat into a circle about 1/2-inch thick. Using a small heart-shape or daisy-shape cookie cutter, cut into individual scones.

Be carful not to overwork the dough. The more you handle it the tougher it becomes. You want a light and flaky scone.

Place 1-1/2 inch apart on lightly greased baking sheets. If you wish, brush the tops of the scones with buttermilk or cream. Lightly sprinkle on a mixture of cinnamon and sugar.

Bake for about 20-30 minutes or until the tops are lightly brown and the scones are firm to the touch. Serve warm with crême fraiche, raspberry butter or lemon curd.