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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 3 tsp. baking powder 1/2 tsp. salt 2 Tbsp. sugar 1 cup currants 1/4 cup butter (cut into small cubes) 3 eggs 1/3 cup cream or whole milk 2 Tbsp. milk Instructions: Queen Mother's recipe as given by her personal chef Sift together dry ingredients including currants*. Blend in butter until mixture resembles coarse meal. Whisk together 2 eggs (saving one for later) and cream in a seperate bowl. Now, combine with flour mixture**. Gently form a soft dough. Now cover dough with plastic wrap and let rest in the refrigerator for 1/2 hour or so. Dust dough lightly with flour and roll to "1 inch" thickness. Cut 2 inch rounds and place on baking sheet. Mix remaining egg with 2 Tbsp. milk and brush scones with milk and egg mixture. Bake*** in pre-heated 350 degree oven for approximately 20-25 minutes or until golden brown in color. *Dust the currants in flour before adding them to the mixture so they don't drop to the bottom when baking. **When mixing eggs and cream with flour mixture in mixer, start off a very LOW speed, to prevent dough from becoming "too elastic-like." ***Let scones mixture rest 30 minutes before baking, and ensure oven is pre-heated. To make GINGER SCONES, add candied ginger instead of currants. I like the ginger in syrup, or ginger marmalade. Serve with a Lemon Glaze. |
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