| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads, Scones |
1 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Flour |
| 2 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Currants |
| 1 |
|
Egg, slightly beaten |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Baking soda |
| 1/2 |
c |
Cold butter, cubed |
| 1 |
c |
Buttermilk |
INSTRUCTIONS
Preheat oven to 425. Mix flour, sugar, baking powder, baking soda, &
salt in the bowl of a food processor; add butter & process until the
mixture ressembles coarsely ground meal. Transfer to a bowl. [Use a
pastry cutter if you don't have a food processor.] Add currants, then
buttermilk, stirring quickly with a fork until the dough is soft &
slightly sticky. With floured hANDs, press the dough into a ball.
Knead delicately a dozen times. Flatten the dough into a 1" thick
circle. Cut into 3" disks. Repeat this with remaining dough. Paint
the scones with egg. Bake 12-15 minutes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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