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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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With an ever-expanding dairy farm and three children, I don't have a lot of time to bake. But when I can, I pull out this recipe for sweet scones. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
2 teaspoons baking powder |
1/3 cup cold butter |
2 eggs |
1/4 cup milk |
1/2 cup chopped hazelnuts, toasted |
1/2 cup dried currants |
Directions:
1. In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk eggs and milk; stir into crumb mixture just until moistened. Fold in hazelnuts and currants (dough will be sticky).
2. Turn onto a floured surface; knead 8-10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Bake at 375° for 12-18 minutes or until golden brown. Serve warm. Yield: 8 scones.
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