Currant Scones
Recipe: Currant Scones
From: my sister, who made them at Greenleaf Restaurant years ago
Makes: 16
4-1/2 c. flour
3/4 c. sugar
1 tsp. salt
1 tsp. baking soda
4 tsp. baking powder
10 oz. (2-1/2 sticks) cold butter, cut into small pieces
1/2 c. dried currants
1-1/2 c. half and half
1 egg
Heat oven to 400°. Blend dry ingredients in mixer. Add butter chunks all at once and mix at medium-low until mixture is mealy with a few larger chunks. Add currants and mix briefly to blend. Add half and half all at once and use large spoon to gently stir until dough begins to come together. Turn onto floured counter and knead a few times to form a ball. Cut into fourths and form each into a round patty 1 to 1-1/2 in. thick. Cut each patty into fourths (wedges). Put on greased baking sheet and brush with egg wash (1 egg beaten with a bit of cream or milk). Bake 20-30 min., until golden brown and spring back somewhat when lightly pressed.
Notes:
If the butter is not very well cut in, it often needs more half and half, but turns out just fine.
This is obviously not a recipe to make daily (too much fat) but it's good for special occasions, like a big family brunch or some such. They're best fresh out of the oven, or as soon as possible thereafter. Stale by 2 days old, pretty much. You can make them up to the point of baking and then freeze them, though, to only bake a few at a time; let them thaw overnight in the refrigerator, then come to room temperature before baking. (Freeze on a baking sheet until solid, then transfer to a double layer of freezer bags.)
From: my sister, who made them at Greenleaf Restaurant years ago
Makes: 16
4-1/2 c. flour
3/4 c. sugar
1 tsp. salt
1 tsp. baking soda
4 tsp. baking powder
10 oz. (2-1/2 sticks) cold butter, cut into small pieces
1/2 c. dried currants
1-1/2 c. half and half
1 egg
Heat oven to 400°. Blend dry ingredients in mixer. Add butter chunks all at once and mix at medium-low until mixture is mealy with a few larger chunks. Add currants and mix briefly to blend. Add half and half all at once and use large spoon to gently stir until dough begins to come together. Turn onto floured counter and knead a few times to form a ball. Cut into fourths and form each into a round patty 1 to 1-1/2 in. thick. Cut each patty into fourths (wedges). Put on greased baking sheet and brush with egg wash (1 egg beaten with a bit of cream or milk). Bake 20-30 min., until golden brown and spring back somewhat when lightly pressed.
Notes:
If the butter is not very well cut in, it often needs more half and half, but turns out just fine.
This is obviously not a recipe to make daily (too much fat) but it's good for special occasions, like a big family brunch or some such. They're best fresh out of the oven, or as soon as possible thereafter. Stale by 2 days old, pretty much. You can make them up to the point of baking and then freeze them, though, to only bake a few at a time; let them thaw overnight in the refrigerator, then come to room temperature before baking. (Freeze on a baking sheet until solid, then transfer to a double layer of freezer bags.)