Monday, August 30, 2010

Coffee and Currant Scones

It's Monday morning.  We had a relaxed weekend.  Menu planning for youngest son's visit is fairly well completed.  There's always room for some tweaking.  I was back and forth over how to get the chicken to the table.  Should it be Ina's chicken salad or cousin Kelly's chicken casserole?  An autumn treating of pork tenderloin or the Asian one?  The grocery list is ready.  First a bit of sustenance.

Buttermilk Scones
(from Simply Scones)

2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled
1/2 cup buttermilk
1 large egg
1 1/2 teaspoons vanilla
1/2 cup currants or raisins (optional)

Preheat oven to 400 degrees

Stir together the flour, sugar, baking powder, baking soda, and salt.  Cut the butter into half inch cubes and distribute them over the flour mixture.  With a pastry blender, cut in the butter until the mixture resembles coarse crumbs.  In a small bowl, stir together the buttermilk, egg, and vanilla.  Add the buttermilk mixture to the flour mixture and stir to combine.  Stir in the currants or raisins, if desired.

With lightly floured hands, pat the dough out onto a floured board to about 1/2 inch thickness.  Cut into rounds with a three inch floured biscuit cutter and placed on an ungreased cookie sheet.  Bake for 18 to 20 minutes until the top is lightly browned. 

Makes six scones. 

Serve warm, buttered and slathered in whatever jam strikes your fancy.  I had mine with a touch of orange marmalade.

A steaming mug of hot coffee makes the scone even better.

And I'm off to the market, etc.

Have a great day