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Ingredientes
- 1/4 c. heavy cream plus additional for brushing the scones
- 1 lrg egg yolk
- 1/2 tsp vanilla
- 1 c. all-purpose flour
- 3 Tbsp. sugar plus additional for sprinkling the scones
- 1/4 tsp salt
- 1 1/2 tsp double-acting baking pwdr
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 3 Tbsp. cool unsalted butter cut into bits
- 1/3 c. pecans minced
- 1/4 c. dry currants
Direcciones
- In a small bowl whisk together 1/4 c. of the cream, the egg yolk, and the
- vanilla. Into a bowl sift together the flour, 3 Tbsp. of the sugar,
- the salt, the baking pwdr, the baking soda, and the cinnamon, add in the butter, and blend the mix till it resembles coarse meal. Stir in the
- pecans, the currants, add in the cream mix with a fork till the mix forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut it into 6 wedges. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400F. oven for 15 to 18 min, or possibly till they are golden brown.
- Makes 6 scones.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 275g | |
| Calories 1162 | |
| Calories from Fat 569 | 49% |
| Total Fat 65.36g | 82% |
| Saturated Fat 31.82g | 127% |
| Trans Fat 0.0g | |
| Cholesterol 342mg | 114% |
| Sodium 926mg | 39% |
| Potassium 594mg | 17% |
| Total Carbs 127.51g | 34% |
| Dietary Fiber 8.4g | 28% |
| Sugars 25.77g | 17% |
| Protein 19.87g | 32% |
