"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Dried Currant Scones Recipe

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This recipe for Dried Currant Scones, by , is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Crawford
Added: Tuesday, October 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
9 c all-purpose flour
12 oz sugar, by weight
1 tsp salt
2 tbsp baking powder
1/8 tsp cinnamon
1 lb unsalted butter (cold)
2 cups heavy cream
6 eggs
10 oz currants or dried cranberries

Directions:
Directions:
Preheat oven to 350 Fahrenheit.

Cut each stick of butter half from end to end. Then cut each half in half from end to end, ending up with four strips, each approximately 3/8 inch square. Crumble butter with dry ingredients. Combine cream and eggs, adding to dry ingredients in stages. Fold in currants. Do not over mix.

Drop by spoons full onto a parchment-lined baking sheet. Bake for 12-15 minutes for small scones or 22-25 minutes for large. Finished scones will sound hollow when tapped on the bottom.

Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I worked on the Ford Motor Company account in Dearborn, Michigan for approximately 16 months a few years back. These scones were served in the concierge lounge of the Hyatt Regency Hotel every morning. I asked for the recipe and have made them a few times. Thanks to Melissa Howard, the hotel's baker and dessert chef.

 

 

 

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