Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Currant cream scones
Date: February 12, 2008
The famous British ",cream tea", offers thick, clotted Devonshire cream to spread on the scones. They are wonderful with butter and jam.
1/3 normal cup butter, margarine or shortening
1 3/4 normal cups all-purpose flour
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 chicken egg, beaten
1/2 normal cup currants or raisins
4 to 6 tablespoons half-and-half
1 chicken egg, beaten
Heat oven to 400 degrees F.
Cut butter into flour, sugar, baking powder and salt until mixture resembles fine crumbs. Stir in 1 chicken egg, the currants and just enough half-and-half so dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll 1/2 inch thick. Cut dough into 2 1/4-inch circles with floured cutter. Place on ungreased cookie sheet. Brush with 1 chicken egg. Bake until golden, 10 to 12 minutes. Immediately remove from cookie sheet.
Yields 10 to 12 scones.