Classic Currant Scones
Ingredients
- 2 cups flour (any combo of whole wheat, spelt, kamut etc.)
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) butter equivalent of your choice
- 1/2 cup dried currants, raisins, craisins or whatever you can dream up
- 1 large egg
- 1/2 cup heavy cream; soy yogurt works very well, tofu might work,too
- 1 teaspoon grated orange zest (optional but yummy)
- 2-3 tablespoons cream or milk (I don't bother)
- cinnamon and sugar (for those with the sweet tooth)
Directions
Scones are similar to biscuits. The egg adds slightly cakey texture which is nice, but if you don't want the egg, increase the cream equivalent to 1 cup. This seems to me a violent answer to the egg, but perhaps a mixture of applesauce and tofu would work. Experimentation needs to be done here.
Position the rack in the center of the oven. Preheat the oven to 425 degrees. Have ready a large ungreased baking sheet. Whisk together thoroughly in a large bowl: the flour, sugar, baking powder and salt. I use my mixer. Drop in the 6 tablespoons of cold butter equivalent in smallish pieces and mix until the butter is the size of peas - this is done the same way you would make a pie crust. Don't overmix or it will destroy the texture of the scone. You can use two knives to cut in the butter or use a pastry blender. Do not allow the butter to melt or form a paste. Think: pie crust - delicate and quick.
Stir in the currants or assorted fruits of choice. I think if you are going to use something other than currants it would be best to cut them to smaller size to approximate the currants. Too big pieces would destroy the delicacy of the scone. Whisk together and then add all at once: the egg, heavy cream and the orange zest (soy yogurt or probably regular yogurt works fine. Tofu might too, I just haven't tried it.)
Mix just until the dry ingredients are moistened. Use the mixer with a delicate touch, a wooden spoon or fork. Gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing to gather any loose pieces and flour into the dough. Transfer to a lightly floured surface and pat the dough into an 8 inch round about 3/4 inch thick. Cut into 8 or 12 wedges and place at least 1/2 inch apart on the baking sheet. Using parchment paper makes no cleanup mess.
Brush the tops with 2 to 3 teaspoons of cream or milk. If desired, sprinkle the tops with cinnamon and sugar.
Bake until the tops are golden brown , 12 to 15 minutes. Let cool on a rack or serve warm.
Note
light, fluffy, scones-works with soy
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