Snow? In February?
They predicted possible snow for us today. That's always a crap shoot, because due to the mountains, lakes, etc. in our part of the country, weather forcasting is difficult. However, this morning the rain turned to ice pellets, then to snow, then to snowflakes over an inch in diameter! As we like to say here on the rare occasions that we get snow, "It's really coming down!".
Since it's cold and snowy, it's a great day to make a batch of Currant Scones. Our local paper, The Seattle Times, has a recipe that I'm going to try. Here it is:
Butter or baker's parchment paper
2 1/2 cups all-purpose flour, divided
1/2 cup granulated sugar
1 1/2 TBL. baking powder
1/4 tsp salt
1/4 cup chilled, salted butter
1/4 cup chilled shortening (they are using the new Crisco with 0 trans fats)
1/2 cup currants
1/2 cup whipping cream or half-and-half
3 eggs, divided
1 TBL. water
2 TBL. coarse sugar
1. Preheat oven to 350 degrees F. Lightly butter baking sheet or line with parchement paper. In a large bowl mix together 2 cups flour with sugar, baking powder and salt.
2. Cut butter into cubes; add butter and small pieces of shrtening to flour mixture and cut in with a pastry cutter until the mixture forms pieces that are about the size of peas. Mix in currants. Make a well in the center of the mixture. Add cream and 2 of the eggs. Do not over mix. Dough will be soft.
3. Turn out onto a floured surface. Knead in remaining 1/2 cup flour as needed until dough stiffens enough to be rolled out.
4. Roll dough on a floured surface to 1-inch thickness. Cut scones witha 2-inch biscuit or round cookie cutter. Place on prepared baking sheet. Mix remaining egg with water. Brush over scones and sprinkle with coarse sugar. Bake 15 minutes or until golden brown. Cool on wire rack.
Makes 12 to 16 scones.