HOLIDAYS
HOLIDAYS
Tart currants and nutty hazelenut are the perfect balance in this delicious scone.
Adapted from Sophisticated Entertaining by Jeanne Benedict
Adapted from Sophisticated Entertaining by Jeanne Benedict
Ingredients
- 2 cups all-purpose flour
- 1/3 Cup brown sugar
- 1 Tablespoon baking powder
- 1/8 Teaspoon salt
- 1/2 Cup unsalted butter, chilled, coarsely chopped
- 1/2 Cup chopped hazelnuts, unsalted
- 1/2 Cup dried black currants
- 1 egg
- 1 egg yolk
- 2/3 Cup plus 2 tablespoons cream
Steps
- Preheat oven to 425F (220C). Line a baking sheet with wax paper and lightly spray paper with non-stick cooking spray.
- Combine flour, sugar, baking powder, salt, and butter in a food processor and process mixture resembles coarse crumbs. Pour into a large bowl and fold in hazelnuts and currants until throughout mixture.
- Whisk together eggs, and 2/3 cup cream until blended. Stir egg mixture into flour mixture until dough just begins to hold together. With clean hands, form 1/4 cup dough into rough balls and place 3 inches apart on prepared sheet. Lightly brush surface of scones with remaining 2 tablespoons of cream. Bake for 15 minutes or until puffed and golden brown. Remove from oven and cool on wire rack.
- Arrange warm or room temperature scones in a cloth napkin-lined basket and serve with Cafe Creme Fraiche. Makes about 8 scones.
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