Sify Ads - 728x90

ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Thursday, April 28, 2011

HOME MADE RAISINS AND CURRANT SCONES

2 cups refined flour

2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
4 tablespoons butter
3 eggs
½ cup heavy cream
½ cup dried currants / raisins
Preparation:
Preheat oven to 400°F. In a large mixing bowl, combine flour, baking powder, sugar and salt. Mix in the butter lightly (Preferably cold) with your finger tips until the mixture resembles crumbs. In a separate bowl, beat two eggs and stir in the cream. Then stir the egg-cream mixture into the dry ingredients. Add the currants / raisins. Turn the dough out onto a floured board and press it together into a single lump. If it doesn't hold together yet, add water (you could use milk, too, or more cream) a tablespoon at a time, until it does. Don't overwork the dough.
Roll dough out to a thickness of 1 inch. Cut into triangles or rounds with a pastry cutter or knife. Place on a parchment paper lined baking sheet and brush Then brush the tops of the scones with egg white. Bake for 15 minutes or until golden.
Scones are best served warm. Plain scones are traditionally served warm, split open, and topped with butter, jam or preserves or clotted cream.

No comments:

Post a Comment