* 1 3/4 cups all-purpose flour
* 4 teaspoons baking powder
* 1/4 cup white sugar + 1 tbsp sugar reserved
* 5 tablespoons butter
* 1/2 cup dried currants or raisins, dried strawberries, or whatever you want.
* 1/2 cup milk
* 1/4 cup sour cream
* 1 egg
* 1 tablespoon milk
*zest of 2 lemons, or an orange, or a lime, again whatever you want
strawberries and lemon are good, and blueberries and lime are good.
DIRECTIONS
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Sift the flour, baking powder, and sugar into a large bowl. Cut in butter using a cheese grater or rubbing between your fingers until it is in pea sized lumps. Stir in the currants or whatever fruit you choose. Mix together 1/2 cup milk and sour cream in a measuring cup. Grate your zest into this mixture. Pour all at once into the dry ingredients, and stir gently until mostly blended. A little flour not fully mixed in is about when you should stop. Overworking the dough results in terrible scones!
3. With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. The dough is very sticky so just do the best you can. They don't have to be perfect. Place onto a baking sheet, and flatten lightly. Do not grease sheet, there is plenty of butter in the scones that will take care of the sticking and you may end up with burnt bottoms if you grease. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash, and sprinkle each with a little bit of sugar.
4. Bake for 15 to 20 minutes in the preheated oven, until the tops are golden brown, not deep brown. Allow to cool slightly before eating.
I made this batch into 4 big scones and if you do that then they are 10 weight watchers points a piece. Ouch!!!
DIRECTIONS
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Sift the flour, baking powder, and sugar into a large bowl. Cut in butter using a cheese grater or rubbing between your fingers until it is in pea sized lumps. Stir in the currants or whatever fruit you choose. Mix together 1/2 cup milk and sour cream in a measuring cup. Grate your zest into this mixture. Pour all at once into the dry ingredients, and stir gently until mostly blended. A little flour not fully mixed in is about when you should stop. Overworking the dough results in terrible scones!
3. With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. The dough is very sticky so just do the best you can. They don't have to be perfect. Place onto a baking sheet, and flatten lightly. Do not grease sheet, there is plenty of butter in the scones that will take care of the sticking and you may end up with burnt bottoms if you grease. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash, and sprinkle each with a little bit of sugar.
4. Bake for 15 to 20 minutes in the preheated oven, until the tops are golden brown, not deep brown. Allow to cool slightly before eating.
I made this batch into 4 big scones and if you do that then they are 10 weight watchers points a piece. Ouch!!!
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