Currant Tea Scones Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 cup: All purpose bleached flour,
1/3 cup: Sugar,
1 tbsp: Baking powder,
1/2 tsp: Salt,
6 tbsp: Unsalted butter,
3/4 cup: Currants,
1 1/4 cup: Milk, cream or buttermilk
Egg wash:,
1: Egg beaten well with a pinch,
Salt,
Directions:
Line a cookie sheet with parchment or foil. Preheat oven to 450
degrees and set a rack in the middle level.
Combine flour, sugar, baking powder and salt in a bowl. Cut butter
into 12 pieces and rub evenly into dry ingredients, until mixture has
the appearance of meal. Add currants.
Stir milk into flour and butter mixture to form a smooth dough. Knead
lightly once or twice to complete mixing. Press and roll dough on a
lightly floured surface about 1/4-inch thick, to a 10 by 15-inch
rectangle. Roll dough up, as for a jelly roll, then flatten dough and
fold in half. Roll dough 1/2-inch thick. Cut scones with a floured,
plain or fluted, 2-inch round cutter. Transfer cut scones to paper
lined pan and brush tops carefully with egg wash. Allow wash to dry
10 minutes and apply a second coat. Bake scones 15 minutes, being
careful that they do not color too deeply, or until they are firm,
but not dry.
Yield: a dozen scones
COOKING LIVE SHOW #CL8998
All recipes courtesy of Nick Malgieri
Source from luhu.jp
degrees and set a rack in the middle level.
Combine flour, sugar, baking powder and salt in a bowl. Cut butter
into 12 pieces and rub evenly into dry ingredients, until mixture has
the appearance of meal. Add currants.
Stir milk into flour and butter mixture to form a smooth dough. Knead
lightly once or twice to complete mixing. Press and roll dough on a
lightly floured surface about 1/4-inch thick, to a 10 by 15-inch
rectangle. Roll dough up, as for a jelly roll, then flatten dough and
fold in half. Roll dough 1/2-inch thick. Cut scones with a floured,
plain or fluted, 2-inch round cutter. Transfer cut scones to paper
lined pan and brush tops carefully with egg wash. Allow wash to dry
10 minutes and apply a second coat. Bake scones 15 minutes, being
careful that they do not color too deeply, or until they are firm,
but not dry.
Yield: a dozen scones
COOKING LIVE SHOW #CL8998
All recipes courtesy of Nick Malgieri
Source from luhu.jp
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