Side Pannel
Painted Table Currant Scones
Painted Table Currant Scones
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 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
Directions
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.
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.
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