Rachels Scones Recipes

RACHEL'S SCONES

Rachel's Scones image

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

Ingredients

2 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 stick (1/4 cup) cold unsalted margarine, cut into pieces
1/2 stick (1/4 cup) cold unsalted butter, cut into pieces
2 large eggs, beaten lightly
1/4 cup plus 2 tablespoons milk
2/3 cup dried currants

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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