Currant & Caraway Scones Recipe
Yield: 12 sconesRecipe by luhu.jp
Ingredients:
1 cup: Currants,
1 tbsp: Caraway seeds,
1 cup: Sweet marsala wine,
1 tbsp: Orange zest, grated
2 cup: Flour, all-purpose
1 cup: Buttermilk,
1/4 cup: Sugar,
1 tbsp: Canola oil,
1 tsp: Baking soda,
1 large: Egg, lightly beaten with
1 tsp: Cream of tartar,
. 1 tbsp water,
1/2 tsp: Salt,
Directions:
Preheat the oven to 350
F. Lightly oil a baking sheet or coat it with
vegetable oil cooking spray.
Combine the currants and marsala wine in a small saucepan. Bring to a
simmer over low heat and stir until the liquid is absorbed, about 3
minutes, set aside to cool.
Sift together the flour, sugar, baking soda, cream of tartar and salt
into a mixing bowl. Stir in the caraway seeds and orange zest. In a
small bowl, combine the buttermilk, oil and reserved currant mixture.
Add to the dry ingredients and stir just until blended. (The dough
will be slightly sticky.)
Turn the dough out onto a lightly floured work surface and pat into a
circle that is about 1/2-inch thick. Cut the dough into 12 wedges and
transfer to the prepared baking sheet.
Brush the tops with the egg glaze. Bake for 15 to 20 minutes, or
until the tops are golden and firm to the touch. Serve warm.
Nutritional Information per serving: 145 calories, 1 g fat, 3g
protein, 28g carbohydrates, 0mg cholesterol, 273mg sodium
** Houston Chronicle - Food section - 9 August 1995 ** Posted by
The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95
Source from luhu.jp
F. Lightly oil a baking sheet or coat it with
vegetable oil cooking spray.
Combine the currants and marsala wine in a small saucepan. Bring to a
simmer over low heat and stir until the liquid is absorbed, about 3
minutes, set aside to cool.
Sift together the flour, sugar, baking soda, cream of tartar and salt
into a mixing bowl. Stir in the caraway seeds and orange zest. In a
small bowl, combine the buttermilk, oil and reserved currant mixture.
Add to the dry ingredients and stir just until blended. (The dough
will be slightly sticky.)
Turn the dough out onto a lightly floured work surface and pat into a
circle that is about 1/2-inch thick. Cut the dough into 12 wedges and
transfer to the prepared baking sheet.
Brush the tops with the egg glaze. Bake for 15 to 20 minutes, or
until the tops are golden and firm to the touch. Serve warm.
Nutritional Information per serving: 145 calories, 1 g fat, 3g
protein, 28g carbohydrates, 0mg cholesterol, 273mg sodium
** Houston Chronicle - Food section - 9 August 1995 ** Posted by
The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95
Source from luhu.jp