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The key to a delicate scone is to not overmix the dough. Always use a light
2½
(625
CUPS
ML
-
ALL
PURPOSE FLOUR
4
TABLESPOONS
GRANULATED SUGAR
2
(10
TEASPOONS
BAKING POWDER
1
(5
TEASPOON
6
TABLESPOONS
UNSALTED BUTTER
CUT INTO SMALL CUBES
½
(125
)
CUP
ML
(15
SPOON
ML
¼
(1
TEASPOON
VANILLA EXTRACT
1
LARGE EGG
½
(125
)
CUP
ML
1
TABLESPOON
CREAM
BREAKFAST & BRUNCH
17
TRADITIONAL SCONES
hand and you will have delicious results.
Makes 8 scones
30 minutes for baking
)
,
UNBLEACHED
Preheat oven to 375°F (190°C). Line a baking sheet with
parchment paper.
(60
)
ML
,
Insert the large metal chopping blade into the large work bowl
DIVIDED
)
of the Cuisinart
ML
(45 ml) granulated sugar, baking powder and salt and process
)
ML
SALT
for 15 seconds to
(90
)
incorporate, about 8 pulses, until the butter pieces are about
ML
,
COLD AND
the size of peas. Stir the buttermilk, vanilla and egg together in
a liquid measuring cup. With the machine running on the
1
-
PLUS
TABLE
dough speed, slowly add the liquids through the feed tube
)
BUTTERMILK
until just combined; be very careful not to overmix. Add the
)
ML
PURE
currants and pulse until just
Pour dough onto a clean surface. Form into a long, fl at
rectangle and cut into 8 triangles. Place the scones, evenly
CURRANTS
spaced, on the baking sheet. Brush the tops with heavy cream
(15
)
ML
HEAVY
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
®
Food Processor. Add the fl our, 3 tablespoons
combine. Add the butter and pulse to
|
|
chol. 39mg
sod. 171mg
combined, 2 to 3 pulses.
|
|
|
carb. 23g
pro. 2g
fat 9g
|
|
calc. 53mg
|
fi ber 1g
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