jam | Pasta Princess and More

Lighten up! Who doesn’t want to lighten up, especially with the temps soaring and hitting the beach. This is a good basic scone recipe and is excellent served with my home-made strawberry balsamic jam. You can whip up a batch of these scones in 15 minutes! Watch them carefully in the oven as oven temperatures vary – mine only took 13 minutes to bake. ENJOY!

Ingredients

2 cups all-purpose flour (about 9 ounces)
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
1/2 cup fat-free milk

1/4 teaspoon vanilla extract
1 large egg white
1/3 cup dried currants
2 teaspoons fat-free milk
2 teaspoons granulated sugar

Preparation

Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine 1/2 cup milk, vanilla, and egg white in a bowl. Add milk mixture to flour mixture, stirring just until moist (dough will be soft). Turn dough out onto a lightly floured surface. Sprinkle surface of dough with dried currants. With floured hands, knead 4 times or just until the currants are incorporated.

Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into, but not through, dough. Brush 2 teaspoons milk over surface of dough; sprinkle with 2 teaspoons sugar. Bake at 425° for 17 minutes or until golden. Serve warm, or cool on a wire rack.