Currant Scones Recipe - Cooking Index
Currant Scones Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | Flour |
| 1 tablespoon | 15ml | Sugar |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 tablespoon | 15ml | Baking powder |
| 1 teaspoon | 5ml | Cinnamon |
| 1/4 cup | 49g / 1.7oz | Margarine or shortening - cold |
| 1 | Egg | |
| 1/2 cup | 118ml | Milk - (to 2/3 cup) |
| 1/2 cup | 80g / 2.8oz | Currants, dark raisins or golden raisins |
| 1 tablespoon | 15ml | Sugar |
Into a large bowl, sift flour, sugar, salt and baking powder. Cut in cold margarine until mixture is crumbly. Add currants or raisins.
In a small bowl, beat egg and milk. Add to flour mixture, stirring with a fork until soft dough forms. Do not overmix. Mixture will be soft. If too sticky, add 1 tablespoon flour.
Gently knead 4 to 5 times on a lightly floured board. Form into two balls and flatten on lightly greased cookie sheets. Brush tops with melted margarine and sprinkle with sugar.
With a sharp knife, score the top of each round into 6 to 8 wedges. Bake in a 400 degree oven for about 15 minutes. Cut on scored lines.
This recipe yields 6 to 8 servings.
Variations: u Ginger Spice Scones: Add 1/2 teaspoon ground ginger in place of cinnamon u Orange Scones: Add 2 teaspoon grated orange rind to batter
Tip: If not serving scones right away, wrap well and freeze. Warm in microwave oven. Or wrap i foil and heat at 350 degrees for 5 minutes until warm.
Description:
"Perfect with tea or coffee anytime, this old favorite is great with
breakfast. They are best served warm."
Source:
What's For Breakfast?
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