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    Creamed Scones


    Source of Recipe


    the Caledonian Hotel in Edinburgh, Scotland

    List of Ingredients




    2 1/2 cups All purpose flour
    5 teaspoons Baking powder
    5 tablespoons Sugar
    3 tablespoons Unsalted butter -- chilled, cut into pieces
    1/2 cup Milk
    1/4 cup Whipping cream
    1 Egg yolk
    1/3 cup Dried currants
    1 Egg -- beaten to blend (glaze)

    Recipe



    Preheat oven to 450 degrees. Lightly grease heavy large cookie sheet. Sift flour and baking powder into medium bowl. Mix in sugar. Add butter and rub with fingertips until mixture resembles fine meal. Whisk milk, whipping cream and egg yolk in small bowl to blend. Add to dry ingredients and stir just until combined. Mix in currants. Turn dough out onto floured work surface. Press to thickness of 1 inch. Cut out rounds using 2- to 2-1/2-inch cookie cutter. Gather scraps and press together to thickness of 1 inch. Cut out additional rounds. Transfer founds to prepared cookie sheet, spacing evenly. Brush with glaze. Bake until golden brown, about 15 minutes. Transfer scones to rack to cool slightly. Serve warm with butter and jam.

    This recipe makes about a dozen.

 

 

 

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