Cuisinart FP-14DC manual Traditional Scones

Traditional Scones

The key to a delicate scone is to not overmix the dough.. Always use a light

hand and you will have delicious results..

2½ cups unbleached, all-purpose flour

4tablespoons granulated sugar, divided

2teaspoons baking powder

1teaspoon salt

6tablespoons unsalted butter, cold and cut into small cubes

½cup plus 1 tablespoon buttermilk

¼teaspoon pure vanilla extract

1large egg

½ cup currants

1tablespoon heavy cream

Makes 8 scones

Approximate preparation time: 10 minutes plus 30 minutes for baking

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the flour, 3 tablespoons granulated sugar, baking powder and salt and process for 15 seconds to combine. Add the butter and pulse to incorporate, about 8 pulses, until the butter pieces are about the size of peas. Stir the buttermilk, vanilla and egg together in a liquid measuring cup. With the machine running on the dough speed, slowly add the liquids through the feed tube until just combined; be very careful not to overmix. Add the currants and pulse until just combined, 2 to 3 pulses.

Pour dough onto a clean surface. Form into a long, flat rectangle and cut into 8 triangles. Place the scones, evenly spaced, on the baking sheet. Brush the tops with heavy cream and sprinkle with reserved sugar.

Bake for 30 to 35 minutes, until baked through and golden.

Nutritional information per scone:

Calories 180 (46% from fat) carb. 23g pro. 2g fat 9g sat. fat 6g chol. 39mg sod. 171mg calc. 53mg fiber 1g

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