Thursday, August 23, 2007

Currant Scones

Mix together in large bowl:
1 c whole wheat pastry flour
1 1/2 c white flour
1/2 c sugar
2 tsp cornstarch
1 tbsp baking powder
1/2 tsp salt
1/2 tsp freshly ground nutmeg (you can use pre-ground, but it will give the scones a slightly different flavor)

Cut in 1/2 cup (1 stick) butter with a pastry cutter, 2 knives, or your fingers.

Mix in 1/2 c or more of currants, raisins, berries, etc. Can be fresh, frozen or dried.

Add 1 c milk and stir until dough forms a ball. Divide into two balls, press into large circles on a greased cookie sheet. Cut each circle into 6 wedges. Bake at 375 for 20-25 minutes.

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