Scones
Source of Recipe
Aunt Saunny
2 1/2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter, cut into pieces
2 beaten eggs
3/4 cup whipping cream
1/2 cup dried currants or snipped raisins
milk
sugar
1. In a medium bowl combine flour, the 2 tablespoons sugar, the
baking powder, and salt. Using a pastry blender, cut in butter until
mixture resembles coarse crumbs. Make a well in center of flour
mixture; set aside.
2. In a medium bowl combine eggs, whipping cream, and currants. Add
egg mixture all at once to flour mixture. Using a fork, stir just
until moistened.
3. Turn dough out onto a lightly floured surface. Knead dough by
folding and gently pressing dough for 10 to 12 strokes or until dough
is nearly smooth. Pat or lightly roll dough into an 8-inch circle.
Cut into 8 wedges.
4. Place wedges 1 inch apart on an ungreased baking sheet. Brush
wedges with milk and sprinkle with additional sugar. Bake in a 400
oven for 12 to 14 minutes or until golden. Remove scones from baking
sheet; serve warm.
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