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Receta Classic Currant Scones
by Global Cookbook

Classic Currant Scones
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  Raciónes: 12

Ingredientes

  • 1/2 c. Currants soaked in Boiling water for 15 min
  • 4 c. Flour
  • 1/4 c. Sugar
  • 2 Tbsp. Baking pwdr
  • 1 tsp Salt
  • 8 Tbsp. Cool unsalted butter cut into bits
  • 1 3/4 c. Half-and-half
  • 1 x Egg beaten with
  • 1 tsp Sugar for glaze

Direcciones

  1. Preheat oven to 375 degrees. Drain currants and pat dry.
  2. Into a large bowl sift together flour, sugar, baking pwdr and salt. Add in butter and blend with a pastry blender or possibly your fingertips till it forms fine crumbs. Add in currants and mix well. Add in half-and-half, and stir with a fork just till it comes together and forms a dough.
  3. Turn out onto lightly floured work surface and knead for 1 minute. Roll out into a 3/4-inch thick round. Use a lightly floured 3-inch cookie or possibly biscuit cutter to stamp out rounds. Pat together scraps and reroll.
  4. Place on a greased cookie sheet and brush tops with egg glaze. Bake for 25 to 30 min, till puffed and golden.
  5. This recipe yields about 30 scones.