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    Anton Edelmann's Scone


    Source of Recipe


    Anton Edelmann

    List of Ingredients




    1 3/4 cup all-purpose flour plus more
    4 tsp baking powder
    5 tbl unsalted butter
    5 tbl sugar
    1/2 cup currants (optional)
    2/3 cup milk
    1 lrg Lightly-beaten egg yolk for glaze
        Clotted cream for serving
        Strawberry jam for serving

    Recipe



    Heat oven to 400 degrees. Line baking pan with a Silpat (French nonstick baking mat). Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to overmix. (Dough will be sticky.)

    On a generously floured surface, roll out dough to 3/4-inch thickness. Stamp out 2 1/2-inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.

    Bake until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool. Serve warm with clotted cream and strawberry jam. This recipe yields 8 servings.

 

 

 

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