| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Taste, Breads | 30 | Servings | |
INGREDIENTS
| 1/2 | c | Currants, soaked in boiling water for 15 minutes |
| 4 | c | Flour |
| 1/4 | c | Sugar |
| 2 | tb | Baking powder |
| 1 | ts | Salt |
| 8 | tb | Cold unsalted butter, cut into bits |
| 1 3/4 | c | Half-and-half |
| 1 | Egg, beaten with 1 teaspoon sugar, for glaze |
INSTRUCTIONS
Recipe By : Taste Show # TS4752 Preheat oven to 375 degrees F. Drain currants and pat dry. Into a large bowl sift together flour, sugar, baking powder and salt. Add butter and blend with a pastry blender or your fingertips until it forms fine crumbs. Add currants and mix well. Add half-and-half, and stir with a fork just until it comes together and forms a dough. Turn out onto lightly floured work surface and knead for 1 minute. Roll out into a 3/4-inch thick round. Use a lightly floured 3-inch cookie or biscuit cutter to stamp out rounds. Pat together scraps and re-roll. Place on a greased cookie sheet and brush tops with egg glaze. Bake for 25 to 30 minutes, until puffed and golden brown. Yield: About 30 Scones Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #614 by Peggy Morgan <75402.3465@compuserve.com> on 97
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