Scones
—
Courtesy of Kimberly Ungar
Yield:
24 Servings
3 cup
all-purpose flour
1 1/2
teaspoon baking soda
1/2
teaspoon salt
3
tablespoon sugar
3/4 stick butter cut in pieces
1/3 cup
seedless currants or raisins
1 egg
lightly beaten
1 1/4
cup buttermilk
2
tablespoon milk
Preheat
oven to 425 degrees. Lightly flour a large baking sheet. Sift the flour,
baking soda and salt into a large bowl, then stir in the sugar. Sprinkle
the butter pieces over the flour mixture and bur in the butter until the
mixture resembles medium-sized crumbs. Blend in the currants or raisins
and make a well in the center.
Beat the
egg with 3/4 cup of the buttermilk in a small bowl and pour into the
well. Stir the flour mixture into the liquid with a fork until it is
combined. Do not over mix. Form the dough into a rough ball and place on
a lightly floured surface. Knead lightly 8 to 10 times until blended.
Roll or
pat the dough into 3/4-inch thick round. Use a floured, 2-1/2 inch wide
round cutter (like a biscuit cutter) to cut out as many rounds as
possible. Trnasfer to the baking sheet, arrange them about 1 inch apart.
Make another round from what is left and repeat. Transfer to the
baking sheet.
Brush
the tops of the scones with a little milk and bake until risen and
golden (about 15 minutes). Remove sonces to a wire rack to cool
slightly. Serve warm with whipped heavy cream and raspberry or
strawberry preserves or lemon curd.
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