Tuesday, August 14, 2012

Black Currant Scones

Here's an update on my black currant bush which I planted last year... you can see a post about it here when I first planted it.

This year I have a harvest of about 1/3 of a cup, maybe because I was a bit late and the birds ate most of them but at least I managed to pick some and so I made scones and incorporated these little black beauties into a portion of the dough recipe below.

This scone recipe yields a flakey delicious scone and I'm sure it'll be my favourite from now on. Try it and let me know what you think.

.... and of course I couldn't resist adding a few shots of some new neighbourhood cats that wander into my yard from time to time. They're too cute, new friends are always welcome! ^_^

Fruit Scones (recipe adapted from Rock Recipes)

In a food processor, combine:
3 cups flour
1/2 cup sugar
6 tsp baking powder
½ tsp salt

Cut in:

¾ cup very cold butter, cubed

Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.

Mix together:

2 tbsp lemon juice
2 tsp vanilla extract
1 cup milk

Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. When the flour is almost incorporated, add
1 1/2 cups desired fruit or berries.
Frozen berries work best because they are less delicate and easier to incorporate into the scone dough It is important that you work this dough as little as possible or the finished scones will be too dense and heavy. Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.

If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.

Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 8 large scones or about 18 smaller scones as pictured above..

1 comment:

Sam Ana said...

Hi Bella!
Thank you for leaving a comment on my blog!
Let me know if you've try my bulgur recipe (it's not only delicious but also super healthy)

I'm not Turkish, I'm from the Netherlands :)

Lots of Love,