Friday, January 4, 2013

Country Scones

One of those foods that brings me instant happiness is scones.

It must be because as a treat mum would make scones every now and then - and the beautiful little buns pulled out of the warm oven was such a delightful treat.  I love mine with lashings of butter and honey.  I'll be posting a scones special over the next few weeks with all the different scone recipe variations.

Country Scones


  • 1/2 cup currants
  • 250g plain flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon bicarbonate soda
  • 75g butter
  • 250g sour cream
  • 1 egg yolk
  • 1 egg white slightly beaten
  • 1 teaspoon caster sugar
  • 1/4 teaspoon ground cinnamon

In a small bowl, pour enough hot water over currants to cover; let stand for fine minutes.  Drain well and set aside.

In a large bowl combine flour, sugar, baking powder, salt and soda.  Cit in butter until misture resembles coarse crumbs. Stir in currants.

In a small bowl, blend sour cream and egg yolk.  Add all at once to crumb mixture, stirring just until dough clings together.

Knead dough gently on lightly floured surface for 10 to 12 strokes.  Pat or roll to a 23cm circle about 1cm thick.

Cut into 10cm circles with a round biscuit cutter.  Place on an ungreased baking sheet.  Slice each circle completely through into quarters, but do not separate.  Brush with egg white.  Combne caster sugar and cinnamon.  Sprinkle over surface of scones.

Bake in a preheated oven preheated to 215 celsius for 15 to 18mins or until light brown.  Cool for five minutes on wire wrack.  Break apart and serve warm.

Cocinar, comer y ser feliz,

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