 |
|
These currant scones are a tasty feature of the Cain's Mother/Daughter Tea.
|
Scones are traditional tea fare in England. Party at Home host Heidi Bohay talks to Madelyn and Elizabeth Cain, hostesses of this Mother/Daughter Tea, who share their own tasty scone recipe for this special afternoon occasion. Ingredients: 2 cups flour
1/2 tsp. salt
1 Tbs. baking powder
1/4 cup sugar
1/2 cup currants
1-1/4 cups heavy cream
Glaze: 3 Tbs. butter
2 Tbs. sugar
Preparation: Preheat oven to 425 degrees. Combine flour, baking powder, salt and sugar in a bowl and mix well with a fork. Add currants and mix with fork. Stir in cream until dough clings together and is slightly sticky. Transfer the dough to a lightly floured board. Knead 7 or 8 times and pat into a 9" to 10" diameter circle. Using a sharp knife, score the dough into 6 to 12 wedges, then cut each wedge along the lines. Transfer the wedges onto a baking sheet covered with aluminum foil. Leave enough space between the pieces to allow them breathing room. Melt butter and brush sides and tops of scones with a pastry brush. Sprinkle sugar on top of scones. Bake for 15 minutes, or until scones are golden brown. Serve with whipped cream and jam on top. Guests: Madelyn and Elizabeth Cain
Tea experts
Information private
| 
)
