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.
>

On 4/1/2017 3:39 AM, Wayne Boatwright wrote:
> You're welcome, Jill!
>

I saved the recipes and will try them sometime. I have never made (or
eaten) scones that contained currants or any other sort of fruit. Just
Grandma's plain scones, which were absolutely delicious! I notice
neither of those recipes contain cream of tartar. Hmmm.

Don't ask me why I'm awake at this ridiculous hour (it's not even 5:00am
here) and thinking about scones. LOL

Jill

> On Sat 01 Apr 2017 12:04:11a, jmcquown told us...
>
>> 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.
>>>
>>
>
>
>

On 2017-04-01 4:25 AM, jmcquown wrote:
> On 4/1/2017 3:39 AM, Wayne Boatwright wrote:
>> You're welcome, Jill!
>>
>
> I saved the recipes and will try them sometime. I have never made (or
> eaten) scones that contained currants or any other sort of fruit. Just
> Grandma's plain scones, which were absolutely delicious! I notice
> neither of those recipes contain cream of tartar. Hmmm.

My mother and both grandmothers often made scones, and they often had
currants or golden raisins in them.



>
> Don't ask me why I'm awake at this ridiculous hour (it's not even 5:00am
> here) and thinking about scones. LOL

Morning is a good time for scones.


>