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Full Online Book HomeLearning KitchenBread - Scones - Classic Currant Scones
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Bread - Scones -  Classic Currant Scones Post by :blackjackcafe Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1272

Click below to download : Bread - Scones - Classic Currant Scones (Format : PDF)

Bread - Scones - Classic Currant Scones

1/2 cup currants, soaked in boiling water for 15 minutes
4 cups flour
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
8 tablespoons cold unsalted butter, cut into bits
1 3/4 cups half-and-half
1 egg, beaten with 1 teaspoon sugar, for glaze

Preheat oven to 375 degrees F. Drain currants and pat dry. Into a large bowl sift together flour, sugar, baking powder and salt. Add butter and blend with a pastry blender or your fingertips until it forms fine crumbs. Add currants and mix well.

Add half-and-half, and stir with a fork just until it comes together and forms a dough. Turn out onto lightly floured work surface and knead for 1 minute. Roll out into a 3/4-inch thick round.

Use a lightly floured 3-inch cookie or biscuit cutter to stamp out rounds. Pat together scraps and reroll.

Place on a greased cookie sheet and brush tops with egg glaze. Bake for 25 to 30 minutes, until puffed and golden brown.

Yield: About 30 scones
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Bread - Scones -  Cranberry Orange Scones Bread - Scones - Cranberry Orange Scones

Bread - Scones -  Cranberry Orange Scones
2 cups all-purpose flour 10 teaspoons sugar, divided 1 tablespoon grated orange peel 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/3 cup cold butter or margarine 1 cup dried cranberries 1/4 cup orange juice 1/4 cup half and half 1 egg 1 tablespoon milk Glaze: 1/2 cup confectioners' sugar 1 tablespoon orange juice Orange Butter: 1/2 cup butter, softened 2 to 3 tablespoons orange marmalade In a bowl, combine flour, 7 teaspoons sugar, orange peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs. Set aside. In a small bowl, combine

Bread - Scones -  Cherry Almond Scones Bread - Scones - Cherry Almond Scones

Bread - Scones -  Cherry Almond Scones
1 cup dried red tart cherries 2/3 cup hot water 3/4 cup buttermilk 2 eggs, separated 2 Tblsp. brown sugar 1-1/2 tsp. almond extract 2 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup unsalted butter, very cold and cut in small cubes 1/2 cup sliced almonds Preheat oven to 425° F. Lightly grease large sheet pan or line with parchment paper. In a small deep bowl, pour hot water over dried cherries. Let stand for 5 minutes and then drain well. Pat dry with paper towel and set aside. In a 2-cup glass