*** to try
SCONES:
Position a rack in the center of the oven preheat oven 425°F Have ready a large ungreased baking sheet, whisk in together thoroughly in a large bowl
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
Half teaspoon salt
Drop in:
6 tablespoons three quarter stick cold unsalted butter cut into pieces cut in the butter with a knife or pasty blender tossing the pieces with the flour mixture to coat and separate them as your work until the larger pieces of the size of peas and the rest resembles breadcrumbs do not allow butter to melt or form a paste with flour
Stir in half cup dried currents or white raisins
Whisk together and add all at once
One large egg
Half cup heavy cream
1 teaspoon grated orange zest optional
knead mixed with rubber spatula wooden spoon or fork until the dry ingredients are moist, gather the dough into a ball and knead gently against the sides of the bowl 5 to10 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 three-quarter inch thick cut into eight or 12 wedges and place at least half inch apart on a baking sheet brush the tops with heavy cream if desired you can sprinkle the top with sugar, bake until the tops are golden brown 12 to 15 minutes
Let cool on rack and serve warm with clotted cream and strawberry or raspberry preserve. Enjoy!
Position a rack in the center of the oven preheat oven 425°F Have ready a large ungreased baking sheet, whisk in together thoroughly in a large bowl
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
Half teaspoon salt
Drop in:
6 tablespoons three quarter stick cold unsalted butter cut into pieces cut in the butter with a knife or pasty blender tossing the pieces with the flour mixture to coat and separate them as your work until the larger pieces of the size of peas and the rest resembles breadcrumbs do not allow butter to melt or form a paste with flour
Stir in half cup dried currents or white raisins
Whisk together and add all at once
One large egg
Half cup heavy cream
1 teaspoon grated orange zest optional
knead mixed with rubber spatula wooden spoon or fork until the dry ingredients are moist, gather the dough into a ball and knead gently against the sides of the bowl 5 to10 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 three-quarter inch thick cut into eight or 12 wedges and place at least half inch apart on a baking sheet brush the tops with heavy cream if desired you can sprinkle the top with sugar, bake until the tops are golden brown 12 to 15 minutes
Let cool on rack and serve warm with clotted cream and strawberry or raspberry preserve. Enjoy!
