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130
130
Very Traditional English Scones
Place flour, baking powder, salt, sugar, and cold but-
ter in mixing bowl. Mix on low to cornmeal stage, as
with pie dough. Add currants and mix just to distrib-
ute evenly. With mixer on low, slowly add combined
liquid ingredients (egg, yolks, and milk) just until it
comes together. Do not over-mix. (At this point, the
dough can be frozen and used as needed.)
10 ounces all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
4 ounces sugar
4 ounces butter, cold
2 ounces dried currants
1 egg
Roll on generously floured surface to 1 inch thick. Cut
into circles with biscuit cutter and place on greased
cookie sheet. Brush lightly with beaten egg and let rest
for a half hour.
2 egg yolks
7 ounces milk
Bake at 400 degrees for about 10 minutes or until golden
brown. Let stand for 15 minutes before serving.
.
YIELD
,
Serves 12
