The High Plains Sifter by Chris Reynolds

Author:Chris Reynolds
Language: eng
Format: epub
Tags: baking, high altitude, baking book, baking bread, baking cookies, baking cakes
Publisher: Chris Reynolds

Cream Scones

I recommend glazing the scones. It adds a hint of sweetness and helps to keep them fresh for hours.

2 1/4 cups all-purpose flour

1 tablespoon baking powder

1/4 cup granulated sugar

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cut into 1/4-inch cubes

1/2 cup dried currants

1 cup half-and-half (or heavy cream)

Preheat the oven to 450° F. Line a sheet pan with parchment paper or a silicone baking mat.

Whisk together the flour, baking powder, sugar, and salt in a large bowl. Use a pastry blender, or your fingertips and quickly cut in the butter until mixture resembles coarse meal. (This can also be done in a food processor with 8-10 one-second pulses.) Stir in the currants. Stir in the half-and-half with a rubber spatula until the dough begins to form, about 30 seconds.

Turn out the dough onto a lightly floured surface and gently knead the dough by hand 5-6 times just until it comes together. Gently pat the dough into an 8-9-inch circle and cut into 8 wedges.

Place the wedges on an ungreased baking sheet. (The scones can be made ahead and refrigerated for up to 2 hours.)

Bake for 15 to 18 minutes; until golden brown. Cool on the pan on a wire rack for at least 10 minutes. Serve warm or at room temperature.

Makes 8 scones.

High Altitude (5200ft): Reduce the sugar by 1 tablespoon; increase the half-and-half by 2 tablespoons.

Variations:

Glazed Scones: A light glaze gives scones an attractive sheen and helps to keep them fresh. Mix 1/2 cup powdered sugar with 3 tablespoons water (or orange or lemon juice) until smooth. Brush the glaze on the warm scones and allow the glaze to cool and set.

Cakey Scones: Add one large beaten egg with the cream. Proceed as directed.

Cranberry-Orange Scones: Add the grated zest of one orange with the butter and substitute 1 cup dried cranberries for the currants. Use an orange glaze. Proceed as directed.

Lemon-Blueberry Scones (Pictured): Add 1 tablespoon grated lemon zest (about one lemon) with the butter and substitute 1 cup fresh blueberries for the currants. The berries should not burst if you knead with a very soft hand. Use a lemon glaze. Proceed as directed.

Chocolate Chip Scones: Substitute 1 cup mini chocolate chip for the currants. Proceed as directed.

Chocolate-Cherry Scones: Substitute 1/2 cup dried cherries and 1/2 cup mini chocolate chips for the currants. Proceed as directed.

Apricot-Ginger Scones: Substitute 3/4 cup finely chopped dried apricots and 1/4 cup finely chopped crystallized ginger for the currants. Proceed as directed.

Ginger-Pecan Scones: Substitute 1 cup finely chopped toasted pecans and 1/4 cup finely chopped crystallized ginger for the currants. Proceed as directed.

Cranberry-Pistachio Scones: Substitute 3/4 cup chopped dried cranberries and 1/2 cup chopped roasted pistachios for the currants. Proceed as directed.

Brown Sugar-Pecan Scones: Substitute 1/2 cup chopped toasted pecans for the currants. Substitute dark brown sugar for the granulated sugar. Proceed as directed.

Apple Scones with Spiced Maple Butter: Substitute 1 cup finely chopped golden delicious apple (about 1 large apple) for the currants. Add 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice with the flour.

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