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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 18 |
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These tempting triangles perfectly balance a light and airy texture with a rich and moist flavor. I serve them frequently for breakfast with fresh fruit, coffee and juice. Ingredients:
3/4 cup dried currants or raisins |
2 cups king arthur unbleached all-purpose flour |
3 tablespoons sugar |
2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
5 tablespoons cold butter |
1 cup (8 ounces) sour cream |
2 egg yolks |
topping: |
1 egg white |
1 teaspoon sugar |
1/8 teaspoon ground cinnamon |
Directions:
1. Place currants in a bowl. Cover with hot water and let stand for 5 minutes. Drain well and set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine sour cream and egg yolks; add to crumb mixture. Stir in currants just until blended.
2. Turn onto a floured surface; knead gently 8-10 times. Divide into four portions. On ungreased baking sheets, pat dough into 4-in. circles. Cut each into four wedges, but do not separate.
3. Beat egg white; brush over dough. Combine sugar and cinnamon; sprinkle over tops. Bake at 425° for 15-18 minutes or until golden brown. Serve warm. Yield: 16 scones.
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