Currant Scones Recipe. Pour boiling water into a small cup and steep tea bag 2 minutes. Preheat an oven to 350ºf.
In a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Now add the egg and milk and. In a small bowl, lightly beat the egg yolk with the remaining 1/4 cup cream;
Make A Well In The Center Of The Dry.
Use a whisk to mix everything together. Whisk flour, brown sugar, baking powder, cream of tartar and salt in a large bowl. In a small bowl, lightly beat the egg yolk with the remaining 1/4 cup cream;
1/2 Cup (71 G) Currants A Guideline, Add More If You Prefer.
Preheat an oven to 350ºf. Preheat the oven to 375°. Lightly grease a scone pan, or line a baking sheet with parchment paper.
In A Food Processor, Combine The Flour, Sugar, Baking Powder And Salt And Pulse To Combine.
(i drain them and then wrap them. 2/3 cup (158 ml) milk. Brush over the tops of the scones and sprinkle generously with sanding sugar, if using.
If You’re Not Avoiding Dairy, These Are Pretty Great With Jam And Clotted Cream.
Preheat oven to 375 f degrees. Place the flour into a bowl and add the currants mixing to completely combine the currants and getting them floured and small clumps broken up. 1/4 cup (50 g) granulated sugar or 1/3 cup (66 g) for sweeter scones.
Beat The Egg And Heavy Cream Together In A Small Bowl And Stir Into The Flour Mixture To Make A Shaggy, Loose Dough.
Unwrap dough and cut into 8 wedges. Preheat oven to 375 degrees f (190 degrees c). Using a pastry blender or 2 knives, cut in.
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