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40
BREAKFAST & BRUNCH
The key to a delicate scone is to not overmix the dough. Always use
a light hand and you will have delicious results.
TRADITIONAL SCONES
Makes 8 scones
Approximate preparation time: 10 minutes, plus 30 minutes
for baking
Preheat oven to 375°F. Line a baking sheet with parchment
paper.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the fl our, 2 tablespoons
granulated sugar, baking powder and salt and process for 15
seconds to combine. Add the butter and pulse to incorporate,
about 8 pulses, until the butter pieces are about the size of
peas. Stir the buttermilk, vanilla and egg together in a liquid
measuring cup. While pulsing, slowly add the liquids through
the feed tube until just combined; be very careful not to
overmix. Add the currants and pulse until just combined, 2 to 3
pulses.
Pour dough onto a clean surface. Form into a long, fl at
rectangle and cut into 8 triangles. Place the scones, evenly
spaced, on the baking sheet. Brush the tops with heavy cream
and sprinkle with reserved sugar.
Bake for 30 to 35 minutes, until baked through and golden.
Nutritional information per scone:
Calories 180 (46% from fat) | carb. 23g | pro. 2g | fat 9g
sat. fat 6g | chol. 39mg | sod. 171mg | calc. 53mg | fi ber 1g
2½ CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
4 TABLESPOONS GRANULATED
SUGAR, DIVIDED
2 TEASPOONS BAKING POWDER
1 TEASPOON KOSHER SALT
6 TABLESPOONS UNSALTED BUTTER,
COLD AND CUT INTO SMALL CUBES
½ CUP PLUS 1 TABLESPOON
BUTTERMILK
¼ TEASPOON PURE VANILLA
EXTRACT
1 LARGE EGG
½ CUP CURRANTS
1 TABLESPOON HEAVY CREAM
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