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  • Cinnamon, Pecan, And Currant Cream Scones

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    Cinnamon, Pecan, And Currant Cream Scones
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/4 c. heavy cream plus additional for brushing the scones
    • 1 lrg egg yolk
    • 1/2 tsp vanilla
    • 1 c. all-purpose flour
    • 3 Tbsp. sugar plus additional for sprinkling the scones
    • 1/4 tsp salt
    • 1 1/2 tsp double-acting baking pwdr
    • 1/4 tsp baking soda
    • 1/2 tsp cinnamon
    • 3 Tbsp. cool unsalted butter cut into bits
    • 1/3 c. pecans minced
    • 1/4 c. dry currants

    Directions

    1. In a small bowl whisk together 1/4 c. of the cream, the egg yolk, and the
    2. vanilla. Into a bowl sift together the flour, 3 Tbsp. of the sugar,
    3. the salt, the baking pwdr, the baking soda, and the cinnamon, add in the butter, and blend the mix till it resembles coarse meal. Stir in the
    4. pecans, the currants, add in the cream mix with a fork till the mix forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut it into 6 wedges. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400F. oven for 15 to 18 min, or possibly till they are golden brown.
    5. Makes 6 scones.

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