IRISH CREAM SCONES #2
List of Ingredients
- 2 CUPS SIFTED FLOUR ***SEE NOTE BELOW
- 1/4 CUP PLUS 2 TEASPOONS SUGAR DIVIDEDD
- 3 TEASPOONS BAKING POWDER
- 1/4 TEASPOON SALT
- 1/3 CUP BUTTER AT ROOM TEMPERATURE
- 2 EGGS AT ROOM TEMPERATURE
- 1/3 TO 1/2 CUP HEAVY CREAM ***SEE NOTE BELOW
- 1/2 CUP DRIED CURRANTS OR DRIED SWEETENED TART RED CHERRIES, CRANBERRIES OR BLUEBERRIES OR RAISINS
Instructions
- IT IS VERY IMPORTANT THAT THE BUTTER AND EGGS ARE AT ROOM TEMPERATURE.
- ***USE A SOFT WHEAT FLOUR, SUCH A WHITE LILY BRAND TO ACHIEVE A BETTER QUALITY SCONE.
- ***MAY USE MILK OR REDUCED FAT OR SKIM MILK IN PLACE OF HEAVY CREAM, HOWEVER THE SCONES WILL NOT BE AS RICH AND SHORT IN TEXTURE.
- PREHEAT OVEN TO A 400°.
- IN A MEDIUM BOWL, SIFT TOGETHER THE FLOUR, 1/4 CUP SUGAR, BAKING POWDER AND SALT. WITH A PASTRY BLENDER OR YOUR FINGERS, CUT IN BUTTER UNTIL MIXTURE RESEMBLES FINE CRUMBS. BEAT ONE WHOLE EGG AND ONE EGG YOLK, (RESERVING ONE EGG WHITE FOR BRUSHING TOPS OF SCONES).
- ADD BEATEN EGG MIXURE, CREAM ( AS NEEDED ) AND CURRANTS ETC. IF DESIRED TO DRY INGREDIENTS TO FORM A SOFT DOUGH, STIRRING JUST UNTIL DRY INGREDIENTS ARE MOISTENED ( MIXTURE WILL BE LUMPY). DO NOT OVER MIX THE DOUGH.
- TURN DOUGH OUT ONTO A LIGHTLY FLOURED SURFACE AND KNEAD GENTLY 5 TO 6 TIMES. ROLL OUT DOUGH INTO A 1/2" THICK CIRCLE. SET ASIDE
- BEAT REMAINING EGG WHITE SLIGHTLY AND BRUSH TOP OF DOUGH CIRCLE WITH EGG WHITE THEN SPRINKLE WITH REMAINING 2 TEASPOONS SUGAR. CUT DOUGH INTO 12 EQUAL SIZE WEDGE SHAPE PIECES, USING A FLOURED KNIFE. OR CUT DOUGH WITH A LIGHTLY FLOURED 2" BISCUIT CUTTER.
- TRANSFER SCONES TO AN UNGREASED BAKING SHEET AND ARRANGE ABOUT 1" APART. BAKE IN OVEN FOR 15 MINUTES OR UNTIL PUFFED AND GOLDEN BROWN.
- SERVE WARM OR AT ROOM TEMPERATURE WITH BUTTER, HONEY, JAMS OR PRESERVES.
- SCONES CAN BE WRAPPED IN PLASTIC WRAP AND REFRIGERATED OR FROZEN. THEN WRAPPED IN ALUMINUM FOIL AND HEATED IN A PREHEATED 350° OVEN JUST UNTIL WARMED.
- 12 SCONES
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