"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Honey-Current Scones Recipe

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This recipe for Honey-Current Scones, by , is from The Conrad Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Machelle Itle
Added: Tuesday, February 24, 2009
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 c. flour
2 tsp. grated orange peel
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1/2 c. currants or cran-raisins
1/2 c. sour cream
1/3 c. honey
1 egg, slightly beaten
sugar to coat
Directions:
Directions:
Preheat oven to 375º. Grease baking sheet, set aside.
Combine flour, orange peel, baking powder, baking soda and salt in a large bowl. Cut in butter, until mixture resembles coarse crumbs. Stir in currants. Combine sour cream, honey, and egg in medium bowl until well blended. Stir into flour mixture until soft dough forms. Turn out dough onto lightly floured surface. Knead dough 10 times. Shape dough into 8-inch square. Cut into 4 squares; cut each square diagonally in half. (Making 8 triangles.) Place triangles 1 inch apart on prepared baking sheet. Sprinkle sugar over top. Bake 15 to 20 minutes or until golden brown and wooden pick inserted into center comes out clean. Remove from baking sheet. Cool on wire rack 10 minutes. Serve warm or cool completely.

 

 

 

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