Currant Scones From La Provence In Beverly Hills Food
CURRANT SCONES FROM LA PROVENCE IN BEVERLY HILLS
This recipe is from the LA Times' Culinary SOS column - adapted from La Provence Cafe's free form crispy scones. Oh, this makes me wish for a cool & rainy Sunday - scones, great coffee & a good book under a soft throw... purrrfect! No currants? Use raisins - brown or golden, then pick up some currants when you can - you'll be making these again!
Provided by Busters friend
Categories Scones
Time 1h
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. In a large bowl, sift together the flour, sugar, baking soda, baking powder and salt.
- Cut in the butter until the mixture is crumbly.
- In a medium bowl, whisk together 2 of the eggs, the vanilla and buttermilk. Pour the buttermilk mixture over the dry ingredients, and stir together to evenly distribute. (The dough will be crumbly.) Stir in the currants.
- Pour the mixture onto a lightly floured cutting board, and gently knead to form a cohesive mass. Be careful not to overmix, or the dough will be tough.
- Scoop the scones using a large (4-ounce) scoop onto a parchment-lined baking sheet, or divide the dough into 14 portions (each portion will be about one-half cup), leaving 3 inches between each.
- In a small bowl, whisk together the remaining egg with the milk to form an egg wash. Brush the egg wash over each of the scones.
- Bake the scones until puffed, lightly browned and a toothpick inserted comes out clean, about 30 minutes, rotating halfway through baking for even coloring. Remove to a rack and cool slightly before serving.
Nutrition Facts : Calories 369, Fat 11.7, SaturatedFat 6.8, Cholesterol 72.3, Sodium 478, Carbohydrate 58.5, Fiber 1.4, Sugar 15.2, Protein 7.6
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