Classic Currant Scones: Difference between revisions

Classic Currant Scones (view source)

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 ==Method==
+# Position a rack in the center of the oven. Preheat the oven to 425F. Have ready a large ungreased baking sheet. (RG uses parchment paper on baking sheet.).
+# Whisk together in a large bowl the flour, sugar, baking powder, and salt.
+# Drop in the butter. Cut in the butter with 2 knives or a pastry blender, tossing the pieces with the flour mixture to caot an separate them as your work, until the largest pieces are the size of peans and the rest resemble breadcrumbs. (RG uses a food processer.) Do not allow the butter to melt or form a paste with the flour.
+# Stir in the currants/raisins.
+# Whistk together the egg, cream, and optional zest, then add to dry ingredients all at once.
+# Mix with a rubber spatula, wooden spoon, or fork just until the dry ingredients are moistened. Gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean. Transfer to a lightly floured surface and pat the dough into an 8-inch round about 3/4 inch thick. Cut into 8 or 12 wedges and place at least 1/2 inch apart on the baking sheet.
+# Brush the tops with 2 to 3 tsp cream or milk. If desired, sprinkle the tops with cinnamon and sugar.
+# Bake until the tops are golden brown, 12 to 15 min. Let cool on a rack or serve warm.
 ==Source==
 Rombauer, Becker, and Becker, ''The Joy of Cooking,'' (1997), p. 791