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BREAKFAST & BRUNCH
The key to a delicate scone is to not overmix the dough. Always use a light
hand and you will have delicious results.
TRADITIONAL SCONES
Makes 8 scones
Approximate preparation time: 10 minutes plus
30 minutes for baking
Preheat oven to 375°F. Line a baking sheet with
parchment paper.
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
®
Food Processor. Add the
flour, 3 tablespoons granulated sugar, baking powder
and salt and process for 15 seconds to combine. Add
the butter and pulse to incorporate, about 8 pulses,
until the butter pieces are about the size of peas. Stir
the buttermilk, vanilla and egg together in a liquid
measuring cup. With the machine running on the dough
speed, slowly add the liquids through the feed tube
until just combined; be very careful not to overmix. Add
the currants and pulse until just combined, 2 to 3 pulses.
Pour dough onto a clean surface. Form into a long, flat
rectangle and cut into 8 triangles. Place the scones,
evenly spaced, on the baking sheet. Brush the tops with
heavy cream and sprinkle with reserved sugar.
Bake for 30 to 35 minutes, until baked through and
golden.
Nutritional information per scone:
Calories 180 (46% from fat)
|
carb. 23g
|
pro. 2g
|
fat 9g
|
sat. fat 6g
|
chol. 39mg
|
sod. 171mg
|
calc. 53mg
|
fiber 1g
2½ c ups unblea ched,
all -pu r p o se flou r
4 tablesp oons Granulated
suG ar , divided
2 teas poo ns bakinG po w d e r
1 teas poo n salt
6 tablesp oons unsalted
b u t t er, col d and cut into
s ma l l cubes
½ c up plus 1 tabl esp oon
b u t t erm i l k
¼ teaspoo n pur e v an il la
ex tra ct
1 larGe eGG
½ cup currants
1 tabl esp oon heavy cream