Thank you, Wayne!

Jill

On 4/1/2017 12:30 AM, Wayne Boatwright wrote:
> These are the scone recipess I promised:
>
> Currant Scones
> --------------
> 2 c Flour
> 2 ts Baking powder
> 1/2 ts Baking soda
> 1/2 ts Salt
> 1/2 ts Ground nutmeg
> 8 tb (1 stick) cold unsalted butter, cut up
> 1 c Currants
> 2 tb Sugar
> 1 Yolk of a large egg
> 3/4 c Buttermilk or plain yogurt
> 1 White of a large egg
> Additional sugar for sprinkling
>
> 1. Heat oven to 375 F. Put flour, baking powder, soda, nutmeg, and
> salt into a large bowl. Stir to mix well. Add butter and cut in
> with a pastry blender or rub in with your fingers, until the
> mixture looks like fine granules. Add currants and sugar; toss to
> distribute evenly.
>
> 2. Add egg yolk to buttermilk in a measuring cup and whisk with a
> fork to blend. Pour over the flour mixture and stir with a fork
> until a soft dough forms.
>
> 3. Turn out dough onto a lightly floured surface and give 10-12
> kneads. Cut dough in half. Knead each half briefly into a ball;
> turn smooth side up and pat into a 6 inch circle. Cut in 6 wedges,
> but do not separate wedges.
>
> 4. In a small bowl, beat the egg white with a fork until just
> broken up. Brush to top of each scone with the egg white, and
> sprinkle lightly with sugar. With a pancake turner, carefully
> transfer the two cut circles to an ungreased cookie sheet. If
> necessary, reshape circles so that the 6 wedges in each are
> touching. This will keep the raisins from burning.
>
> 5. Bake 18-22 minutes or until medium brown. Cool on a wire rack.
> After 5 minutes pull the wedges apart and cover loosely with a
> dish towel.
>
> Note: Egg white and sugar can be added before freezing the unbaked
> scones.
>
> VARIATION: Coarse Whole-Wheat Raisin Scones: Replace 1 cup all-
> purpose flour with 1 cup whole-wheat flour, and add 1/2 cup
> miller's bran to the flour mixture. Omit nutmeg.
>
>
> Dried Fruit Scones
> ------------------
> -----SCONES-----
> 2 c All-purpose flour
> 1 tb Baking powder
> 1/2 ts Salt
> 1/4 c Sugar
> 1/2 c Chopped dried fruit (apricots, prunes, etc)
> 1/4 c Golden raisins
> 1 1/4 c Heavy cream
> -----GLAZE-----
> 3 tb Butter, melted
> Sugar
>
> Preheat oven to 425 degrees F. Use an ungreased baking sheet.
>
> Combine the flour, baking powder, salt, and sugar in a bowl,
> stirring with a fork to mix well. Add the dried fruit and
> raisins. Still using a fork, stir in the cream and mix until the
> dough holds together in a rough mass (the dough will be quite
> sticky).
>
> Lightly flour a board and transfer the dough to it. Knead the
> dough 8 or 9 times. Pat into a circle about 10 inches round. For
> the glaze, spread the butter over the top and side of the circle
> of dough and sprinkle sugar on top. Cut the circle into 12 wedges
> and place each piece on the baking sheet, allowing about an inch
> between pieces.
>
> Bake for about 15 minutes, or until golden brown.
>