Friday, November 27, 2015
How to Make Kate's Little Scones
Preheat the oven to 425 F.
Mix together, in a food processor, if you like, or with a whisk:
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut in pieces
Cut in the butter with two knives, a pastry blender, or a few pulses of the food processor, doing that thing you do that coats the fat with flour but doesn't mix it to a paste, just as for biscuits, soda bread, or pie crust, until the largest pieces of butter are the size of peas.
1/2 cup dried currants or raisins
Mix together in another bowl:
1 large egg
1/2 cup heavy cream
1 teaspoon grated orange rind, if you like
Mix into the dry ingredients just until moistened. Gather into a ball and knead against the bowl 5 times or so, until the dough holds together. Turn onto a floured surface. Roll out until about 3/4 of an inch thick. Slice across and across until you have wedges the size of 2 or 3 bites.
Place on an ungreased cookie sheet. Bake util the tops ares golden brown, 12 to 15 minutes.
And there you have it. Tasty scones. Enjoy with butter or Devonshire cream, strawberry jam, and tea.
© 2015 Kate Gallison