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    Cinnamon, Pecan & Currant Cream Scones


    Source of Recipe


    internet

    List of Ingredients




    1/4 cup heavy cream plus additional for brushing the scones
    1 lrg egg yolk
    1/2 tsp vanilla
    1 cup all-purpose flour
    3 tbl sugar plus additional for sprinkling the scones
    1/4 tsp salt
    1 1/2 tsp double-acting baking powder
    1/4 tsp baking soda
    1/2 tsp cinnamon
    3 tbl cold unsalted butter cut into bits
    1/3 cup pecans chopped
    1/4 cup dried currants

    Recipe



    * In a small bowl whisk together 1/4 cup of the cream, the egg yolk, and the
    * vanilla. Into a bowl sift together the flour, 3 tablespoons of the sugar,
    * the salt, the baking powder, the baking soda, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Stir in the
    * pecans, the currants, add the cream mixture with a fork until the mixture forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut it into 6 wedges. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400F. oven for 15 to 18 minutes, or until they are golden.
    * Makes 6 scones.

 

 

 

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