Cream
Scones with Currants
This
recipe requires folding which ensures lightness.
1
3/4 c flour
2 1/2 t baking powder
1 T sugar
1/2 t salt
1/4 c currants (no substitutions, raisins are too large)
4 T unsalted butter
2 eggs
1/3 c cream
1
yolk mixed with 2 T water
Preheat
oven to 375°F.
In
a mixing bowl, stir flour, baking powder, sugar and salt. Take out
a few spoonfuls and toss with the currants to separate. Reserve currants.
Add the butter to the dry ingredients and cut in until the mixture
is crumbly. Mix the eggs and cream together and add this to the flour-butter
mixture. Mix several strokes to incorporate, then add in the reserved
currants. Mix until ingredients are combined. Turn out onto a floured
surface and knead about 10-15 turns. Roll out dough and brush off
any extra flour; fold into thirds. Roll out to desired thickness and
cut out with cutter. Place on baking sheet and brush lightly with
yolk mixture. Bake until done. Serve immediately.
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Cranberry
Orange Scones
This
recipe requires folding which ensures lightness.
1
3/4 c flour
2 1/2 t baking powder
1 T sugar
1/2 t salt
1/4 c dried cranberries, chopped
1 T grated orange peel
4 T unsalted butter
2 eggs
1/3 c cream
Preheat
oven to 375°F.
In
a mixing bowl, stir flour, baking powder, sugar and salt. Take out
a few spoonfuls and toss with the cranberries and orange peel to separate.
Reserve cranberries. Add the butter to the dry ingredients and cut
in until the mixture is crumbly. Mix the eggs and cream together and
add this to the flour-butter mixture. Mix several strokes to incorporate,
then add in the reserved cranberries. Mix until ingredients are combined.
Turn out onto a floured surface and knead about 10 turns. Roll out
dough and brush off any extra flour; fold into thirds. Roll out to
desired thickness and cut out with cutter. Place on baking sheet and
brush lightly with yolk mixture. Bake until done. Serve immediately.
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Orange
Pecan Tea Bread
This makes a soft dough, perfect for muffin
molds, mini muffins and bread pans and for baking in small molds.
1 c unsalted butter
1 c sugar
2 eggs
1 orange: grate the rind and squeeze for juice
3 c flour
1 t baking powder
1/4 t salt
2/3 c buttermilk
1 t vanilla
1 c pecans, chopped fine
Preheat oven to
350°F. Spray or butter desired baking molds.
Cream butter and
sugar together. Add in eggs one at a time. Add in the orange juice
and the orange zest. In a separate bowl stir the flour, baking powder
and salt. Add this alternately with the buttermilk/vanilla. Lastly,
fold in the pecans. Spoon or scoop into molds and bake until done.
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Glazed
Pecan Drop Scones
2 c flour
1/4 c sugar
2 t baking powder
1 t salt
4 T butter
3/4 c milk
1 egg
1/2 pecans, chopped
1 yolk
2 T water
Sugar for sprinkling
Preheat oven to
350°F.
Sift dry ingredients,
and cut in butter until crumbly. Beat the egg with the milk and stir
until blended, and mix in the pecans. Drop the scones on to a parchment
lined baking sheet, and brush with glaze. Sprinkle with sugar and
bake until done.
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Zucchini
Walnut Tea Bread
3 eggs
1 c canola oil
2 c sugar
2 c zucchini, grated and packed
2 c flour
1/4 t baking powder
2 t baking soda
1 t salt
1 T cinnamon
1 T vanilla
1 c walnuts, chopped
Preheat oven to
350°F.
Beat the eggs
and oil together and add in the sugar and grated fresh zucchini. Sift
all the dry ingredients and add to the batter. Stir in the vanilla
and walnuts last. Pour into desired buttered and floured pans and
bake until bread tests done.
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