Sunday, May 22, 2011


What goes better with a good cup of English tea? ...... Scones...

2 cups all-purpose flour, unsifted
3 tsp baking powder
2 Tbsp granulated sugar
½ tsp salt (table salt, not Kosher)
4 Tbsp butter (½ stick)
3 eggs
½ cup heavy cream
½ cup dried currants

Preheat oven to 400°F.

In a large mixing bowl, combine flour, baking powder, sugar and salt.

Cut butter into the flour until the mixture resembles crumbs.

In a separate bowl, beat two eggs and stir in the cream. Then stir the egg-cream mixture into the dry ingredients.

Stir in currants.

Turn the dough out onto a floured board and press it together into a single lump. If it doesn't hold together yet, add water (you could use milk, too, or more cream) a tablespoon at a time, until it does. Don't overwork the dough, though.

Roll dough out to a thickness of 1 inch. Cut into rounds with fluted pastry cutter.

Prepare your baking sheet pan by greasing it with butter or shortening or lining it with parchment paper. Or use a silicone baking mat, which is my favorite technique.

Place scones on the baking sheet.

Separate the third egg and beat the egg white. Then brush the tops of the scones with the egg white.

Bake 15 minutes or until golden.

Makes 8-12 scones, depending on how big you cut them.

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