| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | December 19 | 1 | servings | |
INGREDIENTS
| 1/4 | c | Heavy cream plus additional for brushing |
| ; the scones | ||
| 1 | lg | Egg yolk |
| 1/2 | ts | Vanilla |
| 1 | c | All-purpose flour |
| 3 | tb | Sugar plus additional for sprinkling the |
| ; scones | ||
| 1/4 | ts | Salt |
| 1 1/2 | ts | Double-acting baking powder |
| 1/4 | ts | Baking soda |
| 1/2 | ts | Cinnamon |
| 3 | tb | Cold unsalted butter; cut into bits |
| 1/3 | c | Pecans; chopped |
| 1/4 | c | Dried currants |
INSTRUCTIONS
In a small bowl whisk together 1/4 cup of the cream, the egg yolk, and the vanilla. Into a bowl sift together the flour, 3 tablespoons of the sugar, the salt, the baking powder, the baking soda, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Stir in the pecans, the currants, add the cream mixture with a fork until the mixture 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 minutes, or until they are golden. Makes 6 scones. Gourmet December 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: Eternal Combustion Protection”