Side Pannel
Frangelico-Currant Scones
Ingredients List
- 4 1/2 c Flour
- 2 ts Baking powder
- 1/2 ts Baking soda
- 3 tb Sugar
- 1 pn Salt
- 1/2 lb Unsalted butter; cold
- 1 1/4 c Heavy cream
- 1 c Currants
- 3 tb Frangelico liqueur
Directions
GLAZE
Egg
1/4 c Light cream
Preheat oven to 375 degrees. Soak currants in Frangelico to soften. Cut
butter into small cubes and place into food processor. Add half the flour
and process until blended, then add remaining flour and process until
mixture just resembles coarse meal. Transfer to bowl and add cream slowly
mixing with fingers until dough just holds together. Add currants and mix
gently. Flatten into a round and wrap in plastic. Chill for 30 minutes.
Roll dough into circle 1/2-inch thick for small scones, 3/4-inch thick for
larger ones. Using a biscuit or cookie cutter, cut the dough into various
shapes. (1 1/2-inch cookie cutter hearts for 50 mini scones.) Butter a
large baking sheet and place scones on it. Combine egg and light cream in a
bowl and brush the tops of scones with mixture. Bake until golden brown and
puffed, 13 to 15 minutes. Serve with jams. TVG 2-93
Egg
1/4 c Light cream
Preheat oven to 375 degrees. Soak currants in Frangelico to soften. Cut
butter into small cubes and place into food processor. Add half the flour
and process until blended, then add remaining flour and process until
mixture just resembles coarse meal. Transfer to bowl and add cream slowly
mixing with fingers until dough just holds together. Add currants and mix
gently. Flatten into a round and wrap in plastic. Chill for 30 minutes.
Roll dough into circle 1/2-inch thick for small scones, 3/4-inch thick for
larger ones. Using a biscuit or cookie cutter, cut the dough into various
shapes. (1 1/2-inch cookie cutter hearts for 50 mini scones.) Butter a
large baking sheet and place scones on it. Combine egg and light cream in a
bowl and brush the tops of scones with mixture. Bake until golden brown and
puffed, 13 to 15 minutes. Serve with jams. TVG 2-93
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