Currant Tea Scones
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Currant Tea Scones
  Currant    Tea    Scones  
Last updated 6/12/2012 12:59:07 AM. Recipe ID 22013. Report a problem with this recipe.
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      Title: Currant tea scones
 Categories: Live
      Yield: 4 Servings
      3 c  All purpose bleached flour
    1/3 c  Sugar
      1 tb Baking powder
    1/2 ts Salt
      6 tb Unsalted butter
    3/4 c  Currants
  1 1/4 c  Milk, cream or buttermilk
           Egg wash:
      1    Egg beaten well with a pinch
  Line a cookie sheet with parchment or foil. Preheat oven to 450
  degrees and set a rack in the middle level.
  Combine flour, sugar, baking powder and salt in a bowl. Cut butter
  into 12 pieces and rub evenly into dry ingredients, until mixture has
  the appearance of meal. Add currants.
  Stir milk into flour and butter mixture to form a smooth dough. Knead
  lightly once or twice to complete mixing. Press and roll dough on a
  lightly floured surface about 1/4-inch thick, to a 10 by 15-inch
  rectangle. Roll dough up, as for a jelly roll, then flatten dough and
  fold in half. Roll dough 1/2-inch thick. Cut scones with a floured,
  plain or fluted, 2-inch round cutter. Transfer cut scones to paper
  lined pan and brush tops carefully with egg wash. Allow wash to dry
  10 minutes and apply a second coat. Bake scones 15 minutes, being
  careful that they do not color too deeply, or until they are firm,
  but not dry.
  Yield: a dozen scones

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Recipe ID 22013 (Apr 03, 2005)

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