Thursday, May 5, 2011
Cream Scones with Currants
I have tried just about every scone recipe that I have in my large cookbook collection. Some have been great, some just mediocre. My main complaint has been with the prep work, which can be hassle. Last Sunday the Charleston (WV) Sunday Gazette-Mail had one that looked intriguing.
This is the easiest scone recipe that I have ever tried. There are very few ingredients and most can be found in your pantry. The prep work is minimal and the total time involved short. I did have to add more flour than suggested in order for the dough to not be overly sticky. I also increased the baking time for the tops to brown.
This is a recipe that I would use again. The scones were light and tasted great, with little time spent. The one thing that I would change next time would be to brush the tops with heavy cream instead of milk to promote the tops to brown more.
The Charleston Sunday Gazette-Mail does not have the recipe on their site, but it can be found here.