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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 :1143

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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