mangiabenepasta.com
Your place for traditional Italian recipes
Your place for traditional Italian recipes
ADVERTISEMENT
YOU MIGHT ALSO LIKE
Currant Scones with Cranberry Butter
(Makes 16 to 20 scones)
Ingredients:
Scones:
2-2/3 cup all-purpose flour
6 tablespoons granulated sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, cut into cubes
1 cup dried currants
1/2 cup buttermilk
6 tablespoons heavy cream
Egg wash:
1 egg beaten with 2 tablespoons heavy cream
Cranberry Butter:
6 tablespoons butter, room temperature
1/3 cup fresh cranberries
1/4 cup confectioners' sugar
Directions:
Preheat the oven to 325 degrees F.
Line 2 baking sheets with parchment paper.
In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda and salt. Add the butter cubes and pulse until the butter is the size of small peas. Add the currants. With the machine running, add the buttermilk and cream; process until the mixture gathers together. Remove the dough from the machine and transfer to a lightly floured surface.
Flatten the dough to a thickness of 3/4-inch. Use a biscuit cutter to cut the dough into 2-1/2 inch rounds. Transfer the rounds to the prepared baking sheets. spacing them about 2-inches apart. Gather up the remaining dough and continue cutting out rounds. Brush the tops of the dough rounds with some of the egg wash. Bake for 25 minutes, or until the scones are lightly golden brown.
To make the Cranberry Butter:
Combine all the butter ingredients in the bowl of a food processor.
Process until the mixture comes together and is very smooth. This process takes several minutes. You have to scrape down the sides of the bowl several times. The mixture will look wet and curdled at first but after a few minutes it will come together into a smooth pink-colored butter. Have patience!
Scones:
2-2/3 cup all-purpose flour
6 tablespoons granulated sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, cut into cubes
1 cup dried currants
1/2 cup buttermilk
6 tablespoons heavy cream
Egg wash:
1 egg beaten with 2 tablespoons heavy cream
Cranberry Butter:
6 tablespoons butter, room temperature
1/3 cup fresh cranberries
1/4 cup confectioners' sugar
Directions:
Preheat the oven to 325 degrees F.
Line 2 baking sheets with parchment paper.
In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda and salt. Add the butter cubes and pulse until the butter is the size of small peas. Add the currants. With the machine running, add the buttermilk and cream; process until the mixture gathers together. Remove the dough from the machine and transfer to a lightly floured surface.
Flatten the dough to a thickness of 3/4-inch. Use a biscuit cutter to cut the dough into 2-1/2 inch rounds. Transfer the rounds to the prepared baking sheets. spacing them about 2-inches apart. Gather up the remaining dough and continue cutting out rounds. Brush the tops of the dough rounds with some of the egg wash. Bake for 25 minutes, or until the scones are lightly golden brown.
To make the Cranberry Butter:
Combine all the butter ingredients in the bowl of a food processor.
Process until the mixture comes together and is very smooth. This process takes several minutes. You have to scrape down the sides of the bowl several times. The mixture will look wet and curdled at first but after a few minutes it will come together into a smooth pink-colored butter. Have patience!
These eggless currant scones are full of flavor and easy to make in a food processor.
You can serve them simply with butter or cream cheese but the cranberry butter makes them extra special, especially for the holiday season. When making any scones, always start with cold ingredients ... in this case, cold butter, buttermilk and heavy cream.
You can serve them simply with butter or cream cheese but the cranberry butter makes them extra special, especially for the holiday season. When making any scones, always start with cold ingredients ... in this case, cold butter, buttermilk and heavy cream.
We may earn a commission when you use one of our links to make a purchase.
BREAD RECIPES > QUICK BREADS AND MUFFINS > CURRANT SCONES
CUISINART 11-CUP FOOD PROCESSOR
From the Cuisinart Pro Custom 11-Cup Food Processor's cover with large feed tube and unique compact chopping and kneading cover, to its industrial quality 625-watt motor, this kitchen powerhouse is built to deliver professional results year after year. With two different slicing discs, a shredding disc, a chopping/mixing blade, and two sizes of pushers, you can make fast work of any recipe prep without breaking a sweat.
