| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads | 18 | Servings | |
INGREDIENTS
| 3 | c | Unbleached flour |
| 1/2 | ts | Salt |
| 1 | tb | Sugar |
| 1 | tb | Baking powder |
| 1/2 | c | Currants |
| 3 | lg | Eggs |
| 1/2 | c | Cold sweet butter 1/4" cubes |
| 1 | c | Whole milk |
INSTRUCTIONS
Preheat oven to 450 deg.Line baking sheet with parchment paper.In large mixing bowl,place flour,salt,sugar and baking powder.Using an electric mixer with paddle attachment,blend fflour mixture at low speed.Add butter cubes and mix until butter is nearly blended.You should be able to see small chips of butter in mixture.Add currants. In a seperate bowl,beat 2 eggs lightly and add 1 cup milk.Add quickly to flour mixture,blending just until smooth.The dough will be sticky. Scrape dough onto heavily floured work surface.Generously sprinkle dough and rolling pin with flour.Roll out dough into a circle 1/3" to 1/2" thick,rolling from doughs center to edges.Cut dough into rounds with 2 1/2" biscuit cutter and place 2" apart on baking sheet.Beat remaining egg with 1 tabls. milk.Brush tops of scones with mixture... Bake scones in lower 1/3 of hot oven for 25 minutes.They should be well risen with golden brown tops. Serve warm with softened butter and preserves. Irwin Solomon MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Apr 5, 1998
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