The recipe Cook's Illustrated British Currant Scones
Cook's Illustrated British Currant Scones recipe is a Snack meal that takes 12 minutes to make. If you enjoy for Snack, you will like Cook's Illustrated British Currant Scones!
Cook's Illustrated British Currant Scones
- What Course Is Cook's Illustrated British Currant Scones?
- How Long Does Cook's Illustrated British Currant Scones Recipe Take To Prepare?
- How Long Does Cook's Illustrated British Currant Scones Recipe Take To Cook?
- How Many Servings Does Cook's Illustrated British Currant Scones Recipe Make?
- What Are The Ingredients For Cook's Illustrated British Currant Scones Recipe?
- How Do I Make Cook's Illustrated British Currant Scones?
- What's The Nutritional Info For Cook's Illustrated British Currant Scones?
- What Type Of Cuisine Is Cook's Illustrated British Currant Scones?
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from April 2014 magazine What Course Is Cook's Illustrated British Currant Scones?Cook's Illustrated British Currant Scones is for Snack. How Long Does Cook's Illustrated British Currant Scones Recipe Take To Prepare?Cook's Illustrated British Currant Scones takes 15 minutes to prepare. How Long Does Cook's Illustrated British Currant Scones Recipe Take To Cook?Cook's Illustrated British Currant Scones takes 12 minutes to cook. How Many Servings Does Cook's Illustrated British Currant Scones Recipe Make?Cook's Illustrated British Currant Scones makes 12 servings. What Are The Ingredients For Cook's Illustrated British Currant Scones Recipe?The ingredients for Cook's Illustrated British Currant Scones are: all-purpose floursugar baking powder (2 Tablespoons) salt softened butter, unsalted dried currants whole milk eggs How Do I Make Cook's Illustrated British Currant Scones?Here is how you make Cook's Illustrated British Currant Scones: preheat oven to 500*, reduce to 425 * for bakingPulse flour, baking powder, sugar and salt in food processor 5 pulses. Add butter and pulse until very fine crumb with no visible butter.Place in bowl and stir in currants.Whisk eggs and milk in second bowl and set aside 2 T of that milk/egg mixture. Add remaining milk/egg to the flour mixture and fold with a rubber spatula until it is all moist.Flour a counter, transfer dough and knead 25-30 times until no cracks. Form a disk. Roll disk into 9" round about 1" thick. Cut with 2.5 inch floured cutter. Roll out dough scraps and cut out the rest. Arrange on parchment paper lined baking sheet.Brush tops with remaining milk mixture, bake at 425* for 10-12 minutes, until golden brown. Rotate sheet halfway through. Cool on wire rack 10 minutes.Serving Size: makes 12 sconesNumber of Servings: 12Recipe submitted by SparkPeople user JANISMKNIGHT.What's The Nutritional Info For Cook's Illustrated British Currant Scones?The nutritional information for Cook's Illustrated British Currant Scones is:
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