January 18, 2014

Currant Cream Scones

Posted in Breads, Breakfast at 3:36 pm by Sheila OConnell

Great basic recipe for scones, and easy to make.

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/3 cup sugar, plus 2 – 3 tbsp for sprinkling
1 1/2 cups dried currants
1 cup heavy cream, cold
3 tbsp unsalted butter, melted

Preheat oven to 375.
Over a large bowl, sift together flour, baking powder, salt and 1/3 cup sugar.
Stir in currants.
Add heavy cream to bowl and blend with electric mixer on low until all ingredients are just combined.
Dump dough onto a lightly floured work surface and knead very briefly.
Divide dough into two balls.
Roll each ball into 3/4 – 1 inch thickness and cut into 10 wedges (total will be 20 wedges).
Use a pastry brush to paint tops of scones with melted butter, then sprinkle with sugar.
Place scones, not touching, about 1 inch apart on a greased or parchment-lined baking sheet.
Bake in center of oven until golden, 12 – 15 minutes.
Let cool on a baking rack.
Serve warm or at room temperature, plain or with butter and jam.

Scones can be stored in an airtight container up to 24 hours, or in freezer up to 12 weeks. For freezing, wrap groups of two or three in plastic wrap,
then put all into a Ziploc bag.

Cheese and scallion scones
Use same recipe and procedure above, except replace currants with 1 cup grated cheddar cheese and 3 chopped green onions,
add 1/2 tsp dry mustard, and use only 1 tsp sugar.  And don’t sprinkle sugar on top 🙂
These may take a couple minutes longer to bake.


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