| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads |
9 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Chilled unsalted butter, cut into pieces |
| 1/2 |
c |
Dried currants |
| 1 |
ts |
Grated orange peel |
| 1 |
|
Egg |
| 1 |
|
Egg, separated |
| 3/4 |
c |
Whipping cream |
INSTRUCTIONS
The WHITEHALL INN in New Hope, Pennsylvania, offers these delicious
cakelike, orange scented scones.
Makes about 9.
sugar
Preheat oven to 400F. Combine first 4 ingredients in processor. Add butter
and cut in using on/off turns until mixture resembles coarse meal. Transfer
to large bowl. Mix in currants and orange peel. Beat 1 egg and 1 yolk in
small bowl. Whisk in cream. Add to flour/butter mixture and stir until
dough pulls away from sides of bowl. Turn dough out on lightly floured
surface and knead gently until smooth. Roll dough out to thickness or 1
inch. Cut into 3 inch rounds using cookie cutter. Transfer rounds to heavy
large baking hseet, spacing 1 inch apart. Brush tops with egg white.
Sprinkle lightly with sugar. Bake scones until puffy and light brown, about
18 minutes. Cool scones on rack. Serve scones warm or at room temperature.
Origin: Bon Appetit, Favorite Restaurant Recipes Shared by: Sharon Stevens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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