Classic Currant Scones: Difference between revisions
Jump to navigation
Jump to search
(Created page with "==Summary== ==Ingredients== * 2 cups all-purpose flour * 1/3 cup sugar * 1 Tbsp baking powder * 1/2 tsp salt * 6 Tbsp (3/4 stick) cold unsalted butter, cut into pieces * 1/2...") |
|||
| Line 1: | Line 1: | ||
==Summary== | ==Summary== | ||
Scones are sweet, rich biscuits that are usually made with cream as well as butter. Eggs add flavor, rich color, and a slightly cakey texture, but delicious flaky scones can also be produced by omitting the egg in this recipe and increasing the cream to 1 cup. | |||
===Time=== | |||
(20 minutes; RG estimate) | |||
===Yield=== | |||
8 large or 12 small scones | |||
==Ingredients== | ==Ingredients== | ||
Revision as of 15:48, 22 February 2014
Summary
Scones are sweet, rich biscuits that are usually made with cream as well as butter. Eggs add flavor, rich color, and a slightly cakey texture, but delicious flaky scones can also be produced by omitting the egg in this recipe and increasing the cream to 1 cup.
Time
(20 minutes; RG estimate)
Yield
8 large or 12 small scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 6 Tbsp (3/4 stick) cold unsalted butter, cut into pieces
- 1/2 cup dried currants or raisins
- 1 large egg
- 1/2 cup heavy cream
- 1 tsp grated orange zest (optional)
Method
Source
Rombauer, Becker, and Becker, The Joy of Cooking, (1997), p. 791