Black Currant Scones (with no baking powder)

You can make light and fluffy scones without baking powder or baking soda.  Many times, leavening agents contain heavy metals.  This is a healthier version with no heavy metals, and enjoy the deliciousness of a baked good with nutrition boosting black currants!  Makes 8-10 scones.

 

Black Currant Scones (with no baking powder)

Ingredients:

2 cups all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 cup unsalted butter (cold, cut into small pieces)

2/3 cup powbab® Dried Black Currants

2/3 cup milk

1 egg (beaten)

2 egg whites (whipped until soft peaks form)

 

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Prepare the Dried Fruit. Soak the powbab dried black currants in warm water or milk for 15-30 minutes. Drain and pat them dry before adding to the dough.
3. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and nutmeg.
4. Cut in Butter: Add the cold butter pieces to the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
5. Add Currants: Gently fold in the soaked black currants.
6. Combine with Milk and Egg: Make a well in the center of the dry ingredients and add the milk and beaten egg. Stir until just combined.
7. Fold in Egg Whites: Gently fold the whipped egg whites into the dough. This adds air and helps the scones rise.
8. Shape the Dough: Turn the dough onto a lightly floured surface and pat into a 1-inch thick shape without overworking it.
9. Cut the Scones: Cut the dough into rounds or triangles and place them on the prepared baking sheet.
10. Egg Wash: Brush the tops of the scones with the remaining beaten egg for a nice finish.
11. Bake: Bake for 15-20 minutes, or until they're light golden brown.
12. Cool and Serve: Allow the scones to cool on a wire rack for a few minutes, then serve warm. Enjoy!

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