| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads, Scones | 16 | Scones | |
INGREDIENTS
| 2 3/4 | c | Unsifted all-purpose flour |
| 1/2 | c | Sugar |
| 1 | tb | Baking powder |
| 1 | ts | Salt |
| 2 | Sticks (8 oz) cold butter, | |
| Cut into tablespoon-sized | ||
| Pieces | ||
| 3/4 | c | Currants |
| 2 | lg | Eggs |
| 2/3 | c | Whipping cream |
| 1 | tb | Sugar |
INSTRUCTIONS
1. In a large bowl combine the flour, sugar, baking powder and salt. 2. Cut in butter with a pastry blender, or with your fingers, until texture resembles coarse meal. Add currants and milk. 3. Lightly whisk eggs and cream together; add to dry ingredients. Combine with large wooden spoon or with hands until dough barely holds together; do not overmix. (Dough should be slightly sticky, not dry. Add a little more cream if necessary.) 4. Grease a baking sheet or line with parchment paper. 5. Portion the dough by using an ice cream scoop, or divide the dough in half and pat into 2 flattened disks. Cut each disk into 8 triangular shaped scones. Place on the prepared baking sheet and sprinkle the tops with sugar. 6. Bake in a preheated 375-degree oven about 20 minutes, until golden brown. Cool slightly before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Shock your mom – go to church”