| 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
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