Monday, September 14, 2015

September Cooking

Cream Scones with Currants

2 cups all-purpose flour, plus extra for the counter
3tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, cut into 1/4 inch cubes and chilled
1/2 cup currants
1 cup heavy cream

Adjust an oven rack to the middle position and heat the oven to 450 degrees.  Pulse the flour, sugar, baking powder, and salt in a food processor to combine, about 6 pulses.  Scatter the butter evenly over the top and pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps, about 12 pulses. 

Add the currants and quickly pulse once to combine. Transfer the dough to a large bowl.  Stir in the cream with a rubber spatula until the dough begins to form, about 30 seconds. 

Turn the dough and any floury bits out onto a floured counter and knead until it forms a rough, sticky ball, 5-10 seconds.  Press the dough into a 9-inch cake pan.  Unmold the dough and cut into 8 wedges.  Place the wedges on an ungreased baking sheet. 

Bake until the scone tops are light brown, 12-15 minutes. Cool on wire rack for at least 10 minutes.  Serve warm or at room temperature.  


Cranberry-Orange Scones
     Add 1 teaspoon grated orange zest with the butter, and substitute 3/4 cups dried cranberries for the currants. 

Lemon-Blueberry Scones
     Add 1 teaspoon grated lemon zest with the butter and substitute 1 cups fresh or frozen blueberries for the currants.  Mix the dough by hand after adding the blueberries to keep the whole. 


eileeninmd said...

Hello, the creme scones sound delicious. Thnaks for sharing the recipe. Happy Monday, have a great new week ahead!

Rambling Woods said...

I am sooo in one this one... Yum!

Hattie said...

Looks easy and good. And nice clear instructions. Think I'll make these for my next get together.