Currant cream scones PDF Print E-mail

Currant Cream Scones

The famous British "cream tea" offers thick, clotted Devonshire cream to spread on the scones. They are wonderful with butter and jam.

1/3 cup butter, margarine or shortening
1 3/4 cups all-purpose flour
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup currants or raisins
4 to 6 tablespoons half-and-half
1 egg, beaten

Heat oven to 400 degrees F.

Cut butter into flour, sugar, baking powder and salt until mixture resembles fine crumbs. Stir in 1 egg, the currants and just enough half-and-half so dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll 1/2 inch thick. Cut dough into 2 1/4-inch circles with floured cutter. Place on ungreased cookie sheet. Brush with 1 egg. Bake until golden, 10 to 12 minutes. Immediately remove from cookie sheet.

Yields 10 to 12 scones.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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