Currant tea scones

4 servings

Ingredients

Quantity Ingredient
3 cups All purpose bleached flour
⅓ cup Sugar
1 tablespoon Baking powder
½ teaspoon Salt
6 tablespoons Unsalted butter
¾ cup Currants
1¼ cup Milk, cream or buttermilk
Egg wash:
1 Egg beaten well with a pinch
Salt

Directions

Line a cookie sheet with parchment or foil. Preheat oven to 450 degrees and set a rack in the middle level.

Combine flour, sugar, baking powder and salt in a bowl. Cut butter into 12 pieces and rub evenly into dry ingredients, until mixture has the appearance of meal. Add currants.

Stir milk into flour and butter mixture to form a smooth dough. Knead lightly once or twice to complete mixing. Press and roll dough on a lightly floured surface about ¼-inch thick, to a 10 by 15-inch rectangle. Roll dough up, as for a jelly roll, then flatten dough and fold in half. Roll dough ½-inch thick. Cut scones with a floured, plain or fluted, 2-inch round cutter. Transfer cut scones to paper lined pan and brush tops carefully with egg wash. Allow wash to dry 10 minutes and apply a second coat. Bake scones 15 minutes, being careful that they do not color too deeply, or until they are firm, but not dry.

Yield: a dozen scones

COOKING LIVE SHOW #CL8998

All recipes courtesy of Nick Malgieri

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