Difference between revisions of "Victorian Cream Scones"
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* ½ teaspoon ground [[cinnamon]] | * ½ teaspoon ground [[cinnamon]] | ||
| − | == | + | == Procedures == |
# Sift dry ingredients then add [[butter]] then stir in [[currant]]s. | # Sift dry ingredients then add [[butter]] then stir in [[currant]]s. | ||
# Combine eggs and cream in a separate bowl and add to the [[flour]] mixture then blend batter until smooth then pat into a mound measure ¾ inch thick. | # Combine eggs and cream in a separate bowl and add to the [[flour]] mixture then blend batter until smooth then pat into a mound measure ¾ inch thick. | ||
Latest revision as of 17:19, 29 June 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Printey Estate in Forney, Texas in 2001. From "Catsrecipes Y-Group"[1]
Ingredients
- 1 cup all purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 3 teaspoons baking powder
- ¼ cup cold unsalted butter sliced into pieces
- ½ cup currants
- 2 beaten eggs
- ½ cup heavy cream
Topping
Procedures
- Sift dry ingredients then add butter then stir in currants.
- Combine eggs and cream in a separate bowl and add to the flour mixture then blend batter until smooth then pat into a mound measure ¾ inch thick.
- But into triangles and sprinkle with sugar cinnamon topping.
- Bake in 375°F oven for 25 minutes.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
