This video will show you how to make scones. Scones are tender and delicious and very easy to make. They are great for breakfast, brunch or tea time. Serve them as is or with butter and jam. Whatever you decide I promise you will love them.
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Makes eight scones
2 cups (256 grams) all-purpose flour
3 TBS sugar
1 TBS baking powder
1/2 tsp. salt
5 TBS of unsalted butter – cut and chilled in the freezer
1/2 cup currants (you can use raisins if you can’t find currants)
1 cup (8 oz) cold heavy cream
Preheat oven to 450 degrees F (230 C).
Place the dry ingredients in a bowl and whisk until well mixed. Add the butter and work it into the flour with two knives or a pastry blender. Work fast so as not to warm the flour/butter combination – until you have the consistency of crumbs. You will have some small chunks of butter left in the flour. That is fine.
Mix in the currants or raisins and add the cream. Mix the cream into the flour until the flour is wet. Dump the dough on to a clean, floured counter and start putting it together with heels of your hands. Try not to knead it but simply work it softly until it all adheres. The dough will look very dry in the beginning but will come together as you work it. Form the dough into a disk about 1 inch thick.
Cut the disc into 8 triangles – cut it in half, then in fourths, then in eighths. Transfer the triangles on to a parchment paper lined baking sheet and place them in the oven. Bake for about 15 minutes until the scones are lightly browned and have risen.
Remove the scones from the oven and place the baking sheet on to a cooling rack. Allow the scones to cool completely and then enjoy them as is or with butter and jam.
CALORIES 327.14; FAT 18.64 grs (sat 11.52; mono 5.10; poly 0.81); PROTEIN 4.19 grs ; FIBER 1.18 grs; CARBS 37.00 grs; CHOLESTEROL 60.18 mg; IRON 1.82 mg; SODIUM 295.54 mg; CALCIUM 158.01 mg
Print your recipe here – http://thefrugalchef.com/2015/02/how-to-make-scones/
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