Currant Scones Recipe
Yield: 15 ServingsRecipe by luhu.jp
Ingredients:
3 cup: All purpose flour,
3 tbsp: Sugar,
1 tsp: Baking soda,
1/2 tsp: Salt,
6 tbsp: , (3/4 stick) chilled unsalted butter, cut into pieces
1/3 cup: Dried currants,
1: Egg, beaten to blend
3/4 cup: Plus 3 tablespoons, (about) buttermilk
1 tbsp: Milk,
Butter or whipped cream,
Assorted jams,
Directions:
Preheat oven to 425 B0F. Lightly flour large baking sheet. Mix 3 cups
flour, sugar, baking soda and salt in large bowl. Add butter and rub
in with fingertips until mixture resembles fine meal. Mix in
currants. Mix in egg and enough buttermilk to form soft dough. Turn
dough out onto floured surface. Pat dough into 3/4-inch-thick round.
Cut out rounds, using 2 1/2-inch round cookie cutter. Gather scraps,
press together and pat out to 3/4-inch-thick round. Cut out
additional rounds.
Transfer scones to prepared baking sheet. Brush tops with milk. Bake
until scones are golden brown and cooked through, about 18 minutes.
Serve warm with butter or whipped cream and jam.
Bon Appetit May 1996
Source from luhu.jp
flour, sugar, baking soda and salt in large bowl. Add butter and rub
in with fingertips until mixture resembles fine meal. Mix in
currants. Mix in egg and enough buttermilk to form soft dough. Turn
dough out onto floured surface. Pat dough into 3/4-inch-thick round.
Cut out rounds, using 2 1/2-inch round cookie cutter. Gather scraps,
press together and pat out to 3/4-inch-thick round. Cut out
additional rounds.
Transfer scones to prepared baking sheet. Brush tops with milk. Bake
until scones are golden brown and cooked through, about 18 minutes.
Serve warm with butter or whipped cream and jam.
Bon Appetit May 1996
Source from luhu.jp