CASPER
New member
Prep: 10 minutes
Total: 25 minutes, plus cooling
Ingredients
Serves 12
* 2 cups all-purpose flour (spooned and leveled), plus more for work surface
* 2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1/2 teaspoon salt
* 3 tablespoons sugar
* 1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
* 3/4 cup dried currants
* 1/2 cup low-fat buttermilk
* 1 large egg, lightly beaten
* 1 tablespoon milk
Directions
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a bowl, stir together flour, baking powder, baking soda, salt, and 2 tablespoons sugar.
2. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in currants. Make a well in center; add buttermilk and egg, and stir just until combined (do not overmix).
3. Transfer dough to a lightly floured work surface; knead 5 or 6 times. Pat into an 8-inch disk. With a floured 2 1/4-inch biscuit cutter, cut out rounds. Reroll and cut scraps once.
4. Transfer to baking sheet, about 1 1/2 inches apart. Brush rounds with milk; sprinkle with 1 tablespoon sugar. Bake until scones are golden brown, 12 to 15 minutes. Let cool on a wire rack. Serve warm or at room temperature.
From Everyday Food, March 2009 | Send Me a Free Preview Issue Now!
Helpful Hint
Dried currants are a traditional ingredient in scones. Find them in the dried-fruit section of the supermarket, or substitute raisins, dried cherries, or dried cranberries.