| 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
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