Thorp house Scones
Thanks to the public library, I have tried a lot of recipes from a Wisconsin Bed and Breakfast Cookbook. These were very good. You could really play around with the recipe with regards to what you mix into it.
1 1/4 c flour
3 T sugar
2 t baking powder
1 t baking soda
3/4 t salt
1/2 c currants
5 T cold butter
8 oz sour cream
1 egg, separated
Cinnamon Sugar
Combine all dry ingredients and mix well. Cut in butter with pastry blender until mixture resembles coarse bread crumbs. Add currants and stir. Combine sour cream and egg yolk. Add to flour mixture. Mix until just barely combined. Turn our onto a floured surface and knead just enough to form a ball. Pat out to approximately 3/4 inch thick. Cut into shapes with cookie or biscuit cutter. Place on ungreased cookies sheet. Brush tops with egg white beaten with one tablespoon wter. Sprinkle with cinnamon sugar. Bake 11 minutes at 425. Cool on wire rack. Do not overbake - bottoms should be a tan and sides will still be light in color.
1 1/4 c flour
3 T sugar
2 t baking powder
1 t baking soda
3/4 t salt
1/2 c currants
5 T cold butter
8 oz sour cream
1 egg, separated
Cinnamon Sugar
Combine all dry ingredients and mix well. Cut in butter with pastry blender until mixture resembles coarse bread crumbs. Add currants and stir. Combine sour cream and egg yolk. Add to flour mixture. Mix until just barely combined. Turn our onto a floured surface and knead just enough to form a ball. Pat out to approximately 3/4 inch thick. Cut into shapes with cookie or biscuit cutter. Place on ungreased cookies sheet. Brush tops with egg white beaten with one tablespoon wter. Sprinkle with cinnamon sugar. Bake 11 minutes at 425. Cool on wire rack. Do not overbake - bottoms should be a tan and sides will still be light in color.
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