CURRANT AND PARMESAN SCONES
1/2 cup dried currants
1/4 cup brandy or apple juice
1 3/4 cups all-purpose flour
3/4 cup finely shredded Parmigiano-Reggiano cheese (3 ounces), divided use
1 tablespoon baking powder
1 tablespoon sugar
1 tablespoon snipped fresh thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 cup cold butter, cut up
2/3 cup heavy (whipping) cream
1 egg
1 tablespoon water
Line a baking sheet with parchment paper; set aside.
In a small saucepan combine currants and brandy. Heat just until warm; remove from heat. Cover; let stand for 15 minutes. Drain.
In a food processor combine flour, 1/2 cup of the cheese, the baking powder, sugar, thyme, pepper, and salt; cover and pulse with several on/off turns to combine. Add butter pieces; cover and pulse with several on/off turns until mixture resembles coarse crumbs. Add drained currants; cover and pulse with several on/off turns to combine. With the motor running, slowly add whipping cream through feed tube, processing just until combined.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough just holds together. Pat or lightly roll dough into an 8-inch circle about 3/4-inch thick.
In a small bowl whisk together the egg and 1 tablespoon water; brush on dough. Sprinkle with the remaining 1/4 cup cheese and, if desired, additional snipped fresh thyme. Using a pizza cutter or floured sharp knife, cut circle into eight wedges. Cover and chill for 30 minutes or overnight.
WHEN READY TO BAKE:
Preheat oven to 375 degrees F.
Bake about 20 minutes or until scones are golden. Remove scones from baking sheet; serve warm or cool completely.
Makes 8 scones
NUTRITIONAL INFORMATION PER SCONE: 311 cal., 16 g total fat (10 g sat. fat, 0 g trans fat), 75 mg chol., 467 mg sodium, 31 g carbo., 1 g fiber, 7 g pro.
EXCHANGES: 2 Starch, 3 Fat
TO GIVE AS A GIFT - HOW TO PREPARE THE PACKAGE:
Arrange scones or turnovers in a WOODEN BERRY BOX. Slip the filled box inside a CELLOPHANE BAG. Fold over ends of the bag to pinch closed and secure with transparent tape. Affix two strips of COLORED PAPER TAPE along the center of the bag. Attach a PAPER GIFT TAG.
Adapted from source: Better Homes and Gardens New Cook Book: Food Gifts from Your Kitchen
1/2 cup dried currants
1/4 cup brandy or apple juice
1 3/4 cups all-purpose flour
3/4 cup finely shredded Parmigiano-Reggiano cheese (3 ounces), divided use
1 tablespoon baking powder
1 tablespoon sugar
1 tablespoon snipped fresh thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 cup cold butter, cut up
2/3 cup heavy (whipping) cream
1 egg
1 tablespoon water
Line a baking sheet with parchment paper; set aside.
In a small saucepan combine currants and brandy. Heat just until warm; remove from heat. Cover; let stand for 15 minutes. Drain.
In a food processor combine flour, 1/2 cup of the cheese, the baking powder, sugar, thyme, pepper, and salt; cover and pulse with several on/off turns to combine. Add butter pieces; cover and pulse with several on/off turns until mixture resembles coarse crumbs. Add drained currants; cover and pulse with several on/off turns to combine. With the motor running, slowly add whipping cream through feed tube, processing just until combined.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough just holds together. Pat or lightly roll dough into an 8-inch circle about 3/4-inch thick.
In a small bowl whisk together the egg and 1 tablespoon water; brush on dough. Sprinkle with the remaining 1/4 cup cheese and, if desired, additional snipped fresh thyme. Using a pizza cutter or floured sharp knife, cut circle into eight wedges. Cover and chill for 30 minutes or overnight.
WHEN READY TO BAKE:
Preheat oven to 375 degrees F.
Bake about 20 minutes or until scones are golden. Remove scones from baking sheet; serve warm or cool completely.
Makes 8 scones
NUTRITIONAL INFORMATION PER SCONE: 311 cal., 16 g total fat (10 g sat. fat, 0 g trans fat), 75 mg chol., 467 mg sodium, 31 g carbo., 1 g fiber, 7 g pro.
EXCHANGES: 2 Starch, 3 Fat
TO GIVE AS A GIFT - HOW TO PREPARE THE PACKAGE:
Arrange scones or turnovers in a WOODEN BERRY BOX. Slip the filled box inside a CELLOPHANE BAG. Fold over ends of the bag to pinch closed and secure with transparent tape. Affix two strips of COLORED PAPER TAPE along the center of the bag. Attach a PAPER GIFT TAG.
Adapted from source: Better Homes and Gardens New Cook Book: Food Gifts from Your Kitchen
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!