What's for Dinner?12/22/04English Currant Scones(yields twelve scones) Unlike the lumps offered on this side of the Atlantic, these scones are the genuine tender English teatime treat.
2. In a large mixing bowl, combine the heavy cream, egg, and sugar. Whisk together well. 3. Measure the flour, baking powder, baking soda, and salt into the bowl of a food processor outfitted with its metal blade. Pulse to combine. Then add the butter, and pulse again until the mixture reaches the consistency of coarse meal. Finally, add the cream mixture, and pulse until the dough forms a ball. 4. Turn the dough out onto a lightly floured surface. Flatten it into a disk, sprinkle it with currants, and knead it until the currants are evenly distributed. 5. Shape the dough into another disk about 3/4 thick. Using a round cookie cutter, cut out the individual scones. Combine and reshape the dough as necessary to cut out more scones. Finally, form the last one or two scones by pressing the remaining dough into the cookie cutter. 6. Set the scones on a baking sheet lined with parchment paper. (If you want, you can also brush melted butter onto their tops and sprinkle them with more sugar.) 7. Bake the scones until golden brown on top and cooked all the way through, about 15-20 minutes. Serve with butter and jam. Tips * If you can't get dried currants, small raisins or another small dried fruit (such as cranberries or blueberries) will do. Listener Feedback If you have tried one of these recipes and have an improvement or tip or variation to suggest, please e-mail David at dinner@wamc.org. Also feel free to send along your own family cuisine recipes. You can even request dishes that you'd like David to present in the future. David Rubel is president of Agincourt Press, a book production company in Chatham, New York. He spends his days writing American history, then heads home after work to cook for his wife and two young children. His most recent book is The Story of America (DK, 2002). |
