A Recipe worth Sharing

Now I just know you all thought this was going to be an entry about some "recipe for life" crap.. LOL... but it's not.. I wanted to share this recipe that Kim found for the scones.  We made another batch this morning for breakfast and we were all smiling by the end of breakfast.... they are THAT good.

 

The Basic Scone Recipe

You can make numerous kinds of scones. Find your favorite basic scone recipe and you can add any extra flavor to it. For example: almonds, cinnamon bits, chocolate chips, any type of berry, There are so many possibilities.

* This recipe has currants or raisins... this is the ingredient that you would substitute with your pick of flavor you wish for your scone.

Remember: The trick to good soft scones is the less you handle the batter the better. (And this is why scones are not very pretty. And so my saying goes: "The uglier the scone the better!")

INGREDIENTS:

1 ¾ cups all purpose flour

4 teaspoons baking powder

¼ cup white sugar

1/8 teaspoon salt

5 tablespoons unsalted butter

½ cup dried currants or raisins

½ cup milk

¼ cup sour cream

1 egg

1 tablespoon milk

<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> 

Preheat the oven to 400 degrees F (200 degrees C).

 

Sift flour, baking powder, sugar and salt into a large bowl.

 

Cut in butter using a pastry blender until it is in pea sized lumps.

 

Stir in the currants/raisins.

 

Mix together ½ cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended.  (It should resemble biscuit dough)

 

Either put scone dough in a circle and cut with pizza cutter into eight or more wedges, depending on the size you want, or you can flatten the dough and cut out with biscuit or round cookie cutter.

 

Place on cookie sheet making sure they don’t touch.

 

Scones do grow so you will want to place them at least an inch apart.

 

Whisk together the egg and 1 tablespoon milk. Brush the tops of the scones with the egg wash.  Let them rest for about 10 minutes.

 

Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown.  Break each scone apart or slice in half.  Serve with butter or clotted cream and a selection of jams- or even plain.

 

**I traded the currants for mini chocolate chips and also made a batch with blueberries this morning.  When we made these for Kim's class, I used margarine and the batter was much looser, so we dropped them by tablespoons on the cookie sheet (made more for the class that way).  With the smaller drop biscuits, I only needed 10 minutes of cooking time. Today's batch used butter and the dough came out like it should and I sliced it into the triangular shapes of the traditional scone.  These scones today needed the full 15 minutes of baking time.

 

Tags: scones