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| General Category : Breads (Loaves, Buns, Rolls) |
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| Food Group : Eggs, Grains, Fruits, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| These rich scones are like the ones served in England's cream capital, the county of Devon in the southeast. For authenticity, serve them with Devonshire or other clotted cream and your jam of choice – and, of course, fine tea. |
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Ingredients
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3/4 cup (175 mL) whipping cream |
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2 eggs |
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1/3 cup (75 mL) currants |
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2-1/2 cups (625 mL) all-purpose flour |
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1-1/2 tbsp (22 mL) baking powder |
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1/4 tsp (1 mL) salt |
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1/3 cup (75 mL) cold unsalted butter, diced |
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1 egg yolk |
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2 tbsp (30 mL) milk |
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Preparation
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In small bowl, beat cream and eggs; stir in currants. Set aside. In large bowl, whisk together flour, baking powder and salt. With pastry cutter or two knives, cut in butter until mixture is about the size of peas with some larger pieces. Stir in cream mixture just until dough forms.
On lightly floured work surface, pat or lightly roll out dough to about 1/2-inch/1 cm thickness. Using 2-inch/5 cm round cutter, cut out circles, repeating with scraps once and discarding any extra scraps. Place 1 inch/2.5 cm apart on parchment paper–lined baking sheet. Beat together yolk and milk; brush over tops of scones. Bake in centre of 450°F/230°C oven until tops are light golden, 11 to 12 minutes.
Makes about 20 scones.
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Nutritional information
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Per serving: about 132 cal, 3 g pro, 7 g total fat (4 g sat. fat), 14 g carb, 1 g fibre, 49 mg chol, 98 mg sodium. % RDI: 4% calcium, 6% iron, 7% vit A, 11% folate.
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Source
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Homemakers Magazine: May 2006
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