| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
March 1990 |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Heavy cream plus additional |
|
|
for brushing |
|
|
the scones |
| 1 |
|
Egg |
| 1 |
t |
Vanilla |
| 3 |
T |
Sugar plus additional for |
|
|
sprinkling the |
|
|
scones |
| 2 1/4 |
c |
Cake flour, not |
|
|
self-rising |
| 1 |
T |
Double-acting baking powder |
| 1/2 |
t |
Salt |
| 3/4 |
|
Stick cold unsalted butter |
|
|
cut into bits 6 |
|
|
tablespoons |
| 1/2 |
c |
Dried currants |
INSTRUCTIONS
In a bowl whisk together 1/2 cup of the cream, the egg, the vanilla,
and 3 tablespoons of the sugar until the mixture is combined well. In
another bowl stir together the flour, the salt, the baking powder, and
the baking soda and blend in the butter until the mixture resembles
coarse meal. Stir in the currants and the cream mixture with a fork
until the mixture just forms a sticky but manageable dough. Knead the
dough gently on a lightly floured surface for 30 seconds, pat it into
a 1/2-inch-thick round, and with a 1 1/2-inch fluted cutter cut it
into rounds. Gather the scraps, repat the dough, and cut out more
rounds. On an ungreased baking sheet brush the scones 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 about 16 miniature scones. Gourmet
March 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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