DRIED-CURRANT SCONES
If not eaten warm from the oven, scones are best split, toasted, and spread with butter or clotted cream and jam.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 10 to 12
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Lightly butter a baking sheet and set aside.
- Twice sift together flour, baking powder, sugar, and salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in currants.
- Beat together eggs and cream. Make a well in center of dry ingredients and pour in egg mixture. Stir lightly with a fork just until dough comes together. Turn out onto a lightly floured surface and knead a few times to mix well.
- Pat dough into a rectangle or circle about 3/4 inch thick. Cut into 2 1/2-inch triangles with a floured knife or into shapes with floured cookie cutters.
- Transfer to prepared baking sheet. Brush scone tops with beaten egg and sprinkle with sugar. Bake 12 to 15 minutes, or until an even golden brown. Cool on wire rack.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
