Currant-Cream Scones
1 3/4 cup flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspon salt
1/3 cup margarine
1 egg, beaten well
1/2 cup currants
7 to 8 tablespoons light cream
1 egg, beaten well, for egg wash
1 recipe Whipped Honey-Orange Spread (see below)
Preheat oven to 400 degrees. Combine flour, sugar, baking powder, and salt in a medium bowl; cut in margarine with a fork or pastry blender until mixture resembles fine crumbs. Stir in beaten egg, currants, and just enough light cream to make dough leave sides of the bowl. Turn dough onto a lightly floured surface. Knead lightly 10 times. Roll 1/2-inch thick. Cut dough with round biscuit cutter. Place on ungreased cookie sheet. Make egg wash by beating egg; brush tops of scones. Bake until golden brown, about 10 to 12 minutes. Serve hot with Whipped Honey-Orange Spread. Makes 10 to 12 scones.
Note: Instead of shaping individual scones with a biscuit cutter, you can shape dough into an 8-inch round about 1/2-inch thick. Cut in eighths with a sharp knife, brush with egg wash
Whipped Honey-Orange Spread
1 8-ounce package cream cheese
2 tablespoons honey
1 tablespoon orange zest
In small bowl, beat cream cheese , honey, and orange zest untl light and fluffy. Store, covered, in refrigerator. Keeps one month.
Add comment