Wednesday 17 April 2013

Scones With Currants by Cecilia Tan

Scones With Currants

(Recipe from Canadian Living's Country Cooking by Elizabeth Baird)


2 1/4  cup (288g) all purpose flour (I use self-raising flour)
2 tbsps granulated sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (113g) cold butter (cut into cubes)
1/2 cup currants
1 cup buttermilki (I only used 3/4 cup)
1 egg (lightly beaten)


In a large bowl, stir together flour, sugar, baking powder, baking soda and salk. Mix well.

Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in currants.

Add buttermilk all at once, stirring with fork to make soft and slightly sticky dough.

With lightly floured hands, press dough into ball. On lightly floured surface, knead gently 10 times.

Pat out dough into 3/4 inch (2cm) thick round.

Using 2 1/2 inch (6cm) floured cutter, cut out round. Place on ungreased baking sheet. Gather up scraps and repat dough once, cut out more rounds.

Brush tops of scones with egg. Bake in 220 deg cel oven for 12 to 15min or until golden. Make about 12 scones.

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