Newsletter May 2012 – Recipes From The Melting Pot: Scones, A British Delight

IN THIS ISSUE
The U.S. Naturalization Civics Test
It’s An Election Year: President Obama’s Cinco de Mayo Speech, 2012
Why We Don’t Have Immigration Reform: According to David Axelrod, The Tea Party is to Blame
President Barack Obama
The Faces of US Immigrants: Alejandro Mayorkas, USCIS Director
Quote of the Month

Recipes From The Melting Pot: Scones, A British Delight

Ingredients

• 1 3/4 cups all-purpose flour
• 1/4 cup white sugar
• 4 teaspoons baking powder
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter
• 1/2 cup milk
• 1/4 cup sour cream
• 1/3 cup dried currants
• 1 egg, lightly beaten
• 1 tablespoon milk

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Whisk flour, white sugar, baking powder, and salt in a mixing bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs.
3. Stir together 1/2 cup milk, sour cream, and currants in a small bowl; stir into flour mixture with a fork until just moistened and holding together.
4. Transfer dough to a lightly floured surface and pat into rectangle.
5. Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, flatten back into a rectangle, and repeat. Cut into eight pieces and place each scone on a silicone baking mat.
6. Whisk egg and 1 tablespoon milk together in a small bowl; brush mixture on top of each scone.
7. Bake scones in the preheated oven until risen and golden brown, about 15 minutes. Remove and transfer to cooling rack.

Recipe courtesy of Chef John from San Francisco, as submitted to allrecipes.com

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