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|Recipe Categories >> Cookies|
|Position a rack in the center of the oven. Preheat the oven to 425 degrees. Have ready a large ungreased baking sheet. |
Whisk together thoroughly in a large bowl:
2 cups all-purpose flour
1/3 cup sugar
1 tbl baking powder
1/2 tsp salt
6 tbl (3/4 stick) cold unsalted butter, cut into pieces.
Cut in the butter with two knives or a pastry blender, tossing the pieces with the flour mixture to coat and separate them as you work, until the largest pieces are the size of peas and the rest resemble breadcrumbs. Do not allow the butter to melt or form a paste with the flour.
1/2 cup dried currants or rains (or craisins)
Whisk together then add all at once:
1 large egg
1/2 cup heavy cream
1 tsp grated orange zest (optional)
Mix with a rubber spatula, wooden spoon, or fork just until the dry ingredients are moistened. Gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean.
Transfer to a lightly floured surface and pat the dough into an 8-inch round about 3/4 inch thick. Cut into 8 or 12 wedges and place at least 1/2 inch apart on the baking sheet.
Brush the tops with:
2 to 3 tsp cream or milk
If desired sprinkle the tops with:
cinnamon and sugar
Bake until the tops are golden brown, about 12-15 minutes. Let cool on a rack or serve warm.
|A flaky scone can be produced by omitting the egg in this recipe and increasing the cream to 1 cup. |
Apricot, blueberry, cranberry, cherry, or ginger scones:
Prepare Classic Scones, above, or Cream scones, above, substituting for the dried currants or raisins 1/2 cup dried fruit - blueberries, cranberries, cherries, chopped apricots, or chopped pears.