You are here

Dorset Scones

world.food's picture
<p><a href="http://www.flickr.com/photos/michele_meyer/6093999911/">Image Credit</a></p>
Ingredients
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1 Tablespoon
  Sugar 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Unsalted butter 8 Tablespoon, chilled and cut into cubes (1 Stick)
  Egg 1 Large
  Milk 1⁄2 Cup (8 tbs)
  Dried currants 3⁄4 Cup (12 tbs)
Directions

GETTING READY
1) Preheat the oven to 450°F.

MAKING
2) In a food processor, add the flour, baking powder, sugar, salt and nutmeg together and pulse to mix.
3) Add the cold butter and pulse 15 to 20 times until the mixture is crumbly.
4) In a small bowl, whisk the egg lightly. In a 1/2-cup measuring cup, add 1/2 the egg and level with milk.
5) Pour over the flour mixture and process for about 10 seconds until to form a dough.
6) Scrape the dough over a lightly floured work surface and knead in the currants. Pat or roll the dough 1/2 inch thick and cut into 2 1/4-inch rounds with a biscuit cutter. Reroll the trimmings and cut out rounds.
7) On ungreased baking sheets, place the scones and chill for about 15 minutes or maximum overnight.
8) Mix 1 tablespoon milk with rest of 1/2 whisked egg and brush each scone with the mixture.
9) Bake in the preheated oven for about 15 minutes, until lightly colored, then allow to cool on wire racks for at least 10 minutes.

SERVING
10) Serve as desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Currant
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes

Rate It

Your rating: None
4.08846
Average: 4.1 (13 votes)