Rachel's Recipes

Posts Tagged ‘Pastry

Scones

Posted on: March 1, 2010

I made these for a tea party. I baked them the night before and they still tasted fresh, although they are definitely better still warm from the oven.

Ingredients
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (I used dried cranberries and roughly chopped them)
1 cup heavy cream (I used 1/4 cup half and half that I had leftover and then 3/4 cup skim milk)

Directions
Adjust oven rack to middle position and heat oven to 425°F.

Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade and pulse six times. (I have a mini food processor so I whisked them together first and added most of the flour mixture into the bowl so the butter would fit.)

Remove cover from the food processor and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.

Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

Transfer dough and all dry, floury bits to counter top and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds.

Press the dough into an 8-inch cake pan (I used a square pan, but the book shows a picture of a circular pan. I would recommend flouring or greasing the cake pan–my dough got stuck and I had to pry it out with a spatula), then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper. (I cut the dough in half lengthwise and then into thirds the opposite way. Then I cut diagonally through each rectangle to make 16 triangles.)

You can also pat the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece and cutting until dough has been used up.

Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

The book also gives the options of substituting crystallized ginger for the currents to make ginger scones and also suggests adding 1 teaspoon grated orange zest with the cranberry version (I didn’t have an orange on hand so I skipped it for the ones I made). For lemon-blueberry scones they suggest 1 teaspoon grated lemon zest and 1/2 cup fresh or frozen (not thawed) blueberries for the currents.

Source: The New Best Recipe

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