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Sunrise Scones
3/4 c Half and half; plus 1 tables -poon 1/3 c Currants 1 lg Egg; beaten 2 1/4 c All-purpose flour 3 tb Sugar 1 tb Baking powder 1/2 ts Salt 1/2 c Butter; cut up Recipe by: Amy Smalley Heat oven to 375 F. Grease cookie sheet. Combine 3/4 c. cream, currants= , and egg in small bowl. Stir flour, sugar, baking powder and salt in larg= e bowl. With pastry blender, cut in butter until mixture resembles fine crumbs. Stir in currant mixture with fork. On floured surface, knead do= ugh lightly 4 or 5 turns (dough will be sticky). Pat dough 3/4 inch thick. C= ut with floured 1 1/2 inch scalloped cutter and place on prepared cookie she= et. Reroll and cut scraps. Brush tops with 1 tbsp. cream. Bake 18 minutes, until golden. ----- |
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