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The key to a delicate scone is to not overmix the dough . Always use a light
2½
cups unbleached
-
all
purpose flour
4
tablespoons Granulated
,
suGar
divided
2
teaspoons bakinG powder
1
teaspoon salt
6
tablespoons unsalted
,
butter
cold and cut into
small cubes
½
1
cup plus
tablespoon
buttermilk
¼
teaspoon pure vanilla
extract
1
larGe eGG
½
cup currants
1
tablespoon heavy cream
BREAKFAST & BRUNCH
20
TRADITIONAL SCONES
hand and you will have delicious results .
makes 8 scones
30 minutes for baking
,
Preheat oven to 375°F. Line a baking sheet with
parchment paper.
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
flour, 3 tablespoons granulated sugar, baking powder
and salt and process for 15 seconds to combine. Add
the butter and pulse to incorporate, about 8 pulses,
until the butter pieces are about the size of peas. Stir
the buttermilk, vanilla and egg together in a liquid
measuring cup. With the machine running on the dough
speed, slowly add the liquids through the feed tube
until just combined; be very careful not to overmix. Add
the currants and pulse until just combined, 2 to 3 pulses.
Pour dough onto a clean surface. Form into a long, flat
rectangle and cut into 8 triangles. Place the scones,
evenly spaced, on the baking sheet. Brush the tops with
heavy cream and sprinkle with reserved sugar.
Bake for 30 to 35 minutes, until baked through and
golden.
Nutritional information per scone:
Calories 180 (46% from fat)
sat. fat 6g
Approximate preparation time: 10 minutes plus
|
|
chol. 39mg
Food Processor. Add the
®
|
|
carb. 23g
pro. 2g
|
sod. 171mg
calc. 53mg
|
|
fat 9g
|
fiber 1g
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