vendredi 24 juin 2016

Currant Scones serve with clotted cream (SpecialTeas)

Makes approximately 10 to 12 scones
  • 2 cups flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter, cold
  • ¾ cup milk
  • 1 egg
  • ½ cup currants
  • 1 egg yolk
  • 2 tablespoons cold water
  1. Preheat oven to 350F
  2. Sift the dry ingrédients together.
  3. Using a pastry blender or 2 knives, cut the butter into the dry ingrédients until the mixture is crumbly.
  4. Beat the milk and eggs together ; pour into the dry ingrédients and stir until well blended.
  5. Add the currants, stirring until well combined.
  6. Prepare a flat surface by flouring it well (the dough will be slightly wet and will absorb the flour quickly).
  7. Place the dough on the flat surface ; knead briefly (once or twice) and pat the dough until it is ¾ inch thick ; cut out the scones with a 2½-inch biscuit cutter and place on a greased baking sheet.
  8. Beat the egg yolk with the cold water ; using a pastry brush, glaze each scone with this mixture.
  9. Bake for 25 to 30 minutes or until golden brown.
  10. Serve hot or cold, with jam and clotted cream, if desired.
Clotted Cream
     The cream used in England is not available here, although there are a number of substitutes and facsimiles available.
     We used the following :
  • 1 cup heavy cream, at room temperature
  • One-third cup sour cream, at room temperature
  • 1 tablespoon confectioner's sugar
  1. One hour before serving, pour the heavy cream into a bowl and whip until soft peaks form.
  2. Whisk in the sour  cream and sugar, continuing to beat until the mixture is very thick.
  3. Place in the refrigerator and chill until it is time to serve.
  4. If you want make this ahead of time, it should last 4 to 6 hours in the refrigerator.