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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 teaspoon lemon peel 6 tablespoons butter or margarine 1/2 cup currants 1/2 cup buttermilk 1 large egg 1 tablespoon milk 1 tablespoon sugar Instructions: Heat the oven to 425 degrees. Lightly grease a large baking sheet. In a large bowl, combine the flour, baking powder, salt and baking soda and lemon peel. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs. Min in the currants with a fork. In a cup, beat together the buttermilk and egg, then add them to the flour mixture. Mix lightly with a fork until the mixture clings together and forms a ball of soft dough. Turn the dough onto a lightly floured surface and knead gently, turning 5 or 6 times. With a floured rolling pin, on a floured surface, roll the dough into 1/2 inch thickness. With a floured 2 inch biscuit cutter, cut the dough into rounds. Place the scones, 1 inch apart on the greased baking sheet. Pat the dough scraps together, re-roll and cut out more scones. Lightly brush the tops of the scones with milk and sprinkle with sugar. |
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