Wendy Foncette are back with another episode of Food Groups T&T. How to make delicious Currant Scones.
CURRANT SCONES
6 oz bread flour
6 oz all purpose flour
6 oz currants
2 oz brown sugar
pinch of salt
1/2 oz baking powder
5 oz shortening
2 eggs
5 oz milk
Procedure..
Mix together the dry ingredients
Add shortening and rub into the dry ingredients
Add currants and mix
Make a well in the center and add the liquids
Mix until just combined … do not over mix
Pour into floured surface and knead lightly
Roll out and cut into 3/4 inch high roundsPlace onto a lined baking tray egg wash before placing inn 375 F oven until cooked about fifteen minutes or until Golden
Glaze after removing from oven
Chef Selwyn Wickham Central School of Culinary Arts
Cakes, Catering & Cooking classes 868 388 3263
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