| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
March 1990 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Heavy cream plus additional for brushing |
|
|
; the scones |
| 1 |
lg |
Egg |
| 1 |
ts |
Vanilla |
| 3 |
tb |
Sugar plus additional for sprinkling the |
|
|
; scones |
| 2 1/4 |
c |
Cake flour; (not self-rising) |
| 1 |
tb |
Double-acting baking powder |
| 1/2 |
ts |
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
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