Ophelia said:Rich Fruit Scones
Ophelia, I offer my favorite scone recipe. This is from a girl who
was a dear friend back in college and who has now gone on to become a
world-renowned author of over 30 books, despite my ignorant question
years ago "So what are you going to do with a stupid English major".
Dooh!
2 cups all-purpose flour 1 large egg
¼ cup granulated sugar 1 ½ teaspoons vanilla extract
2 teaspoons baking powder ½ cup currants (optional)
1/8 teaspoon salt
1 egg mixed with 1 teaspoon water for glaze
1/3 cup unsalted butter, chilled (optional)
½ cup heavy (whipping) cream
Preheat oven to 425°F. Lightly butter a baking sheet.
In large bowl, stir together flour, sugar, baking powder, and salt.
Cut butter into ½ inch cubes and distribute over the flour mixture.
With a pastry blender or two knives used scissor fashion, cut in
butter until mixture resembles coarse crumbs. In a small bowl, stir
together cream, egg, and vanilla, add cream mixture to flour mixture
and stir until combined. Stir in currants, if desired.
With lightly floured hands, pat dough into a ½ inch thickness on a
lightly floured cutting board. Using floured 2 ½-inch-diameter round
biscuit cutter or a glass, cut out rounds from dough and place on
prepared baking sheet. Gather scraps and repeat until all dough is
used. Lightly brush tops of scones with egg mixture, if desired. Bake
for 13 to 15 minutes, or until lightly browned.
Remove baking sheet to a wire rack and cool for 5 minutes. Using a
spatula, transfer scones to rack to cool. Serve warm or cool
completely and store in an airtight container. Makes about 14 scones.
--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.
