Rachels Scones Recipes
RACHEL'S SCONES
Provided by Susannah Abbott
Categories Bread Breakfast Brunch Bake Currant Dried Fruit Gourmet Massachusetts Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 18 scones
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. and grease a large baking sheet.
- In a large bowl whisk together flour, sugar, baking powder, and salt. With a pastry blender or fingertips blend in margarine and butter until mixture resembles coarse meal. Stir in eggs, 1/4 cup milk, and currants until just combined. Turn dough out onto a lightly floured surface and knead dough gently a few times, or until dry ingredients are well incorporated.
- With a lightly floured rolling pin roll out dough into a 1/2-inch-thick round, about 10 inches in diameter. With a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, transferring to baking sheet. Gather scraps into a ball and reroll. Cut out more rounds in same manner. Brush scones with remaining 2 tablespoons milk and bake in middle of oven 15 minutes, or until golden.
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