Sunday, December 4, 2011
As you can tell, I'm packing on the recipes for your holiday cooking and baking. Not all are low in fat and healthy, I must add, but once in a while a sweet treat can't hurt, right? Scones are an old time English favorite perfect for breakfast or afternoon tea (coffee break in America) when company is visiting. Substitute any fruit you like, such as raisins, blueberries, raspberries or even dates, for the currants or use no fruit at all. It's totally up to you!
( for a lower fat recipe for scones, see another post of mine here: Cornmeal Currant Scones
2 1/2 c. flour
1 T. baking powder
1 t. salt
1/2 c. cold butter
1/3 c. sugar
1 t. grated lemon peel
1. c. currants (opt.)
1/3 c. milk
1. Preheat the oven to 425 degrees. Butter 2 baking sheets.
2. Mix flour, baking powder, and salt in a bowl. Add butter, breaking it into bits. Mix with the other ingredients.
3. Mix in sugar, lemon peel, and currants,
4. Using a spoon, drop 2-inch balls of the dough onto the baking sheets.
5. Bake 12 minutes or until puffed and golden.
6. Serve hot with sweetened whipped cream or butter and raspberry preserves.
Makes 18 scones.
If you like An Herbal Bedfellow, check out my other blog at: http://thyme-for-herbs.com.