There's something really comforting about a warm scone along side that steaming bowl of soup or casaserole.
Recipe By: David Rosengarten (Food TV 11/6/00)
1/2 cup currants
4 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
8 tablespoons cold unsalted butter -- cut into bits
1 3/4 cups half and half
1 egg beaten with 1 teaspoon sugar for glaze
Soak currants in boiling water 15 minutes; meanwhile preheat oven to 375 degrees F. and grease a cookie sheet. Drain currants and pat dry. Into a large bowl sift together flour, sugar, baking powder and salt. Add butter and blend with a pastry blender or your fingertips until it forms fine crumbs. Add currants and mix well. Add the half-and-half, and stir with a fork just until it comes together and forms a dough. Turn the dough out onto lightly floured work surface and knead for 1 minute. Roll out into a 3/4-inch thick round. Use a lightly floured 3-inch cookie or biscuit cutter to stamp out rounds. Pat together scraps and reroll. Place rounds on prepared cookie sheet and brush tops with egg glaze. Bake for 25 to 30 minutes, until puffed and golden brown.

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