Published
March 1, 2003
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
Currant Scones
Ingredients
2 cups Self-Rising Flour
1/2 cup Sugar
1/2 cup Unsalted Butter
2/3 cup Currants
1/4 teaspoon Baking Soda
1 cup Sour Cream
1 Egg Yolk, mixed with a tablespoon of Water
1/4 cup Sugar
Method
With the rack in the center, preheat the oven to 375 degrees.
Grease a baking sheet.
In a small bowl, stir together the Baking Soda and Sour Cream. Set aside until needed.
Mix the Self-Rising Flour with 1/2 cup of Sugar.
Cut in the Butter, until the mixture looks like Corn Meal.
Add the Currants to the Flour mixture and stir.
Add the Sour Cream mixture to the Flour mixture, and stir only until a soft dough forms; do not over mix.
Turn the dough onto the greased baking sheet, and gently pat it into a circle about 1 inch thick.
Using a long knife, cut the circle into eight pieces, but do not move them. Brush the top of the circle with the Egg Yolk, and sprinkle with the remaining 1/4 cup Sugar.
Bake for 15-20 minutes, or until the Scones are a deep golden brown.
Serve immediately.
Excerpts from It's Not Just Chicken Soup.
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