Cuisinart FP-14 - Manual (Page 73)

20
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 pr eparation 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 lar ge
work bowl of the Cuisinart
®
Food Processor . Add the
flour, 3 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. With the machine running on the dough
speed, slowly add the liquids through the feed tube
until just combined; be very careful not to over mix. Add
the currants and pulse until just combined, 2 to 3 pulses.
Pour dough onto a clean surface. Form into a long, flat
rectangle and cut into 8 triangles. Place the scones,
evenly spaced, on the baking sheet. Brush the tops with
heavy cream and sprinkle with r eserved 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 | fiber 1g
2½
CUPS UNBLEACHED
,
ALL
-
PURPOSE FLOUR
4
TABLESPOONS GRANULATED
SUGAR
,
DIVIDED
2
TEASPOONS BAKING POWDER
1
TEASPOON 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