Currant Tea Scones Recipe
Servings: 1
Ingredients
- 3 c. All purpose bleached flour
- 1/3 c. Sugar
- 1 Tbsp. Baking pwdr
- 1/2 tsp Salt
- 6 Tbsp. Unsalted butter
- 3/4 c. Currants
- 1 1/4 c. Lowfat milk, cream or possibly buttermilk
- 1 x Egg beaten well with a healthy pinch of salt
Directions
- Line a cookie sheet with parchment or possibly foil. Preheat oven to 450 degrees and set a rack in the middle level.
- Combine flour, sugar, baking pwdr and salt in a bowl. Cut butter into 12 pcs and rub proportionately into dry ingredients, till mix has the appearance of meal. Add in currants.
- Stir lowfat milk into flour and butter mix to create a smooth dough. Knead lightly once or possibly twice to complete mixing. Press and roll dough on a lightly floured surface about 1/4-inch thick, to a 10 by 15-inch rectangle. Roll dough up, as for a jelly roll, then flatten dough and mix in half. Roll dough 1/2-inch thick. Cut scones with a floured, plain or possibly fluted, 2-inch round cutter. Transfer cut scones to paper lined pan and brush tops carefully with egg wash. Allow wash to dry 10 min and apply a second coat. Bake scones 15 min, being careful which they don't color too deeply, or possibly till they are hard, but not dry.
- Yield: a dozen scones
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