Wednesday, June 21, 2006
Fruited Scones with Whisky Glaze
Sour Cream/Currant Scones
1/2 cup dried currants
2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
5 tablespoons butter
1 large egg yolk
1 cup sour cream
1. Preheat oven to 425*F( *220*C).
2. Pour hot water over currants to cover and let stand for 30 minutes. Drain well.
3. In a bowl, combine flour, sugar, baking powder, baking soda, and salt; mix well. Using a pastry blender cut butter into flour mixture until it resembles tiny crumbs. Form a well in center of mixture.
4. Combine drained currants, egg yolk and sour cream together and pour into the center of the well in flour mixture. Stir mixture just until combined, dough will be sticky.
5. Turn dough out onto floured work surface and knead several times. Form a ball and pat out to approximately 3/4-inch-thick, 6 to 8-inch circle. Cut into 8 wedges. Place wedges on ungreased baking sheet.
6. Bake for 10 to 12 minutes or to a light golden brown. Serve warm.
Whisky glaze - 1 teaspoon good whiskey
1 tablespoon cream (or evaporated milk)
1 teaspoon melted butter
2/3 cup sifted powdered sugar (more if needed)
Mix and spoon or brush over scones after baking.