Monday, March 05, 2007

Currant Scones

This is based on the Currant Scone recipe in "Company's Coming Muffins and More" cookbook. I've kicked up the fibre and left out the sugar. It's an easy recipe to halve, and it has become my favourite scone recipe. They are delightful with butter and a bit of No- Sugar- Added Orange Spread. And don't forget a cup of good, strong tea!

2/3 cup all-purpose flour
2/3 cup whole wheat flour
1 cup bran flakes cereal (I press it down, crunching it up, until it measures a cup)
4 tsp. baking powder
1/2 tsp. salt
1/4 cup butter or hard margarine, cold
1/2 cup currants, or lightly chopped raisins
1 egg
2/3 cup milk
milk for brushing tops
granulated sugar for sprinkling

In large bowl combine flours, cereal, baking powder and salt. Cut in butter until crumbly. Stir in currants. Make a well in the center.

In small bowl, beat egg until frothy. Stir in milk. Pour into well. Stir with a fork to form soft dough. Turn out on lightly floured surface. Knead 8 to 10 times. Divide into two equal parts. Pat each into a 6 inch circle. Transfer to greased baking sheet. (I never knead the dough, and I make the circle right on the baking sheet)

Brush tops with milk and sprinkle with sugar*. Score each top into 6 pie shaped markings. Bake at 425*F for 15 minutes, until risen and browned slightly. Serve hot with butter and jam. Yield: 12 scones.

*you can skip this step, to make lovely currant "biscuits", or use a 1/4 tsp. measure to give each circle just a slight dusting of sugar. I usually leave off the sugar, when I'm making them just for me.

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