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Currant Scones with Creme Fraiche

Source: Casual Cuisines of the World - Country Inn
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Makes 8-10 scones
Of Scottish origin, these tea biscuits are richer than ordinary biscuits due to the addition of eggs and cream. Warm scones are traditionally served after the tea sandwiches, accompanied by jams and whipped Devon cream. In this case, French creme fraiche, a slightly tangy thickened cream, is used in place of the Devon. Bake the scones just prior to serving to ensure their tenderness.
RECIPE INGREDIENTS
2/3 cup creme fraiche
2 tablespoons confectioners' sugar
1 cup cake flour
1 cup all-purpose flour
3 tablespoons granulated sugar, plus sugar for dusting
1 1/4 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chilled unsalted butter, cut into pieces
1 egg, beaten
1/2 cup heavy cream
1/4 cup dried currants
jam or jelly of choice
Currant Scones with Creme Fraiche Recipe at Cooking.com
DIRECTIONS
Preheat an oven to 400 degrees F. Butter and flour a baking sheet.


In a bowl, lightly whisk together the creme fraiche and confectioners' sugar until soft peaks form. Cover and refrigerate until needed.


Sift together the flours, 3 tablespoons granulated sugar, cream of tartar, baking soda and salt into a bowl. Add the butter. Using a pastry blender or 2 forks, cut butter into the flour mixture to form large crumbs. Add the egg, cream and currants and stir together with a wooden spoon until a soft dough forms. Do not overmix, or the dough will toughen.


Turn out the dough onto a floured work surface and knead briefly just until the dough holds together. Pat it out until it is 1/2 to 3/4 inch thick. Using a floured round biscuit cutter about 2 1/2 inches in diameter, cut out rounds and place them about 3/4 inch apart on the prepared baking sheet. Dust lightly with granulated sugar.


Bake until golden brown, about 12 minutes. Remove from the oven and serve immediately with the whipped creme fraiche and jam or jelly.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Teatime Treat: Scones
Nutrition Facts per Serving
Yield:   Makes 8-10 scones
Calories: 233
Fat. Total: 13g
Fiber: 1g
Carbohydrates, Total: 26g
Sodium: 263mg
% Cal. from Fat: 50%
Cholesterol: 57mg
Protein: 4g
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