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The key to a delicate scone is to not overmix the dough. Always use a light
hand and you will have delicious results.
TRADITIONAL SCONES
Makes 8 scones
Approximate preparation time: 10 minutes plus
30 minutes for baking
Preheat oven to 375°F (190°C). Line a baking sheet with
parchment paper.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the fl our, 3 tablespoons
(45 ml) 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, fl at
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)
|
carb. 23g
|
pro. 2g
|
fat 9g
|
sat. fat 6g
|
chol. 39mg
|
sod. 171mg
|
calc. 53mg
|
fi ber 1g
2½ CUPS (625 ML) UNBLEACHED,
ALL-PURPOSE FLOUR
4 TABLESPOONS (60 ML)
GRANULATED SUGAR, DIVIDED
2 TEASPOONS (10 ML)
BAKING POWDER
1 TEASPOON (5 ML) SALT
6 TABLESPOONS (90 ML)
UNSALTED BUTTER, COLD AND
CUT INTO SMALL CUBES
½ CUP (125 ML) PLUS 1 TABLE-
SPOON (15 ML) BUTTERMILK
¼ TEASPOON (1 ML) PURE
VANILLA EXTRACT
1 LARGE EGG
½ CUP (125 ML) CURRANTS
1 TABLESPOON (15 ML) HEAVY
CREAM
BREAKFAST & BRUNCH
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