Side Pannel
Classic Currant Scones
Ingredients List
- 1/2 c Currants, soaked in boiling
- -water for 15 minutes
- 4 c Flour
- 1/4 c Sugar
- 2 tb Baking powder
- 1 ts Salt
- 8 tb Cold unsalted butter, cut
- -into bits
- 1 3/4 c Half-and-half
- 1 Egg, beaten with 1 teaspoon
- -sugar, for glaze
Directions
Recipe By : Taste Show # TS4752
Preheat oven to 375 degrees F. Drain currants and pat dry. Into a large
bowl sift together flour, sugar, baking powder and salt. Add butter and
blend with a pastry blender or your fingertips until it forms fine crumbs.
Add currants and mix well.
Add half-and-half, and stir with a fork just until it comes together and
forms a dough. Turn out onto lightly floured work surface and knead for 1
minute. Roll out into a 3/4-inch thick round. Use a lightly floured 3-inch
cookie or biscuit cutter to stamp out rounds. Pat together scraps and
re-roll. Place on a greased cookie sheet and brush tops with egg glaze.
Bake for 25 to 30 minutes, until puffed and golden brown.
Yield: About 30 Scones
Preheat oven to 375 degrees F. Drain currants and pat dry. Into a large
bowl sift together flour, sugar, baking powder and salt. Add butter and
blend with a pastry blender or your fingertips until it forms fine crumbs.
Add currants and mix well.
Add half-and-half, and stir with a fork just until it comes together and
forms a dough. Turn out onto lightly floured work surface and knead for 1
minute. Roll out into a 3/4-inch thick round. Use a lightly floured 3-inch
cookie or biscuit cutter to stamp out rounds. Pat together scraps and
re-roll. Place on a greased cookie sheet and brush tops with egg glaze.
Bake for 25 to 30 minutes, until puffed and golden brown.
Yield: About 30 Scones
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