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RECIPES
Scones are a tea time tradition, but, in America, they are also perfect for an important Sunday morning such as Mother's Day. Remember that most of the measuring can be done the day before. I have asked for unsalted butter, which will produce a slightly more delicate flavor. But regular butter will be fine as well. You should really sift the flour, but if the idea defeats you, at least aerate your flour with a knife in the canister before measuring. I also included the flour weight if that helps you with the measurements. In either recipe, once you have blended the dry ingredients, the bigger butter lumps should be about the size of a split pea. |
CREAM SCONES WITH VANILLA AND CURRANTS (about 12)
The Dry:
2 cups sifted all-purpose flour (8.5 oz)
1/4 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup currants
1/3 cup unsalted butter, cold and cut in little cubes
The Wet:
1/2 cup heavy or whipping cream
1 egg
1 1/2 teaspoon good quality vanilla extract
additional flour for rolling
Preheat oven to 425F.
Place the dry ingredients in a bowl and stir them well together.
Add the butter cubes and combine coarsely with a pastry blender. (You can use a food processor on pulse mode if you prefer.)
Combine the wet ingredients in another bowl.
Can wait overnight in the refrigerator at this point, with the oven OFF of course!
Pour the wet into the dry and stir until combined with a spatula. Do not overmix.
Turn onto a floured surface and roll or pat down until 1/2" thick.
Cut the scones with a biscuit cutter or inverted glass and place on a clean, smooth but ungreased cookie sheet.
Bake until starting to color, about 15 minutes.
Let cool five minutes and transfer to wire rack.
Eat warm or cool, plain or split and buttered with jam.
LUMP SCONES WITH DRIED CHERRIES (about 12)
The Dry:
2 cups sifted all-purpose flour (8.5 oz)
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup dried cherries available from Nature's Wild Rice
6 tablespoons unsalted butter, cold and cut in little cubes
The Wet:
1/2 cup whole milk
1 egg plus 1 egg yolk
additional sugar for sprinkling
Preheat oven to 425F.
Place the dry ingredients in a bowl and stir them well together.
Add the butter cubes and combine coarsely with a pastry blender.
Combine the wet ingredients in another bowl.
Can wait overnight in the refrigerator at this point, with the oven OFF of course!
Pour the wet into the dry and stir with a spatula until just combined. Do not overmix.
With a couple of soup spoons, drop the scones on a clean, smooth but ungreased cookie sheet.
Lightly sprinkle scones with sugar.
Bake until nicely golden, with some edges and ridges starting to brown, about 15 minutes.
Transfer quickly to wire rack.
Eat warm or cool, plain or split and buttered with jam.
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