We’re back today for the the second edition of Blogville’s recipe share, “In Purrsuit of Flavour” with today’s selection being “dough.” Once again we join our hosts, the Weim boys over at Easy Rider and those great chef cats over at Canadian Cats. Since I may have
moaned and whined mentioned that many baking ingredients have been in short supply around our neighborhood, we stretched the rules for our recipe this month and went with…Scones since they contain no yeast or whole wheat flour which are as extinct as dinosaurs around here. I’ve gone to 7 different stores recently in search of these mythical ingredients and they all laughed me and my mask out of their stores. I did manage to find a small amount of whole wheat late yesterday so there’s no need to cry for me now but didn’t have enough time to make a no knead cranberry/walnut bread which was the original plan.
I’ve made this recipe for ages because it’s easy to make and always turns out yummy. Since I can barely operate a mixer and spatula with my paws, I did not include photos while preparing but did include the website’s video for a professional touch where disasters don’t show up on video like they would if I took photos while baking. Click here on this link to see the video as to how these are made.
Preheat oven to 400ºF (200ºC). Sift the flour, baking powder, sugar and salt into a large bowl (for the record, I never sift dry ingredients, instead whisking them together). Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want (I formed the dough into a large ball, flatten it, then cut into triangle shapes rather than balls). Place onto a greased baking sheet (I use parchment paper instead), and flatten lightly. Let scones barely touch each other. Whisk together the egg and 1 tablespoon of milk, brush tops of scones with egg wash and let them rest for about 10 minutes.
Bake for 10 to 15 minutes in preheated oven, until tops are golden brown. Serve with butter or clotted cream and a selection of jams and enjoy. Even plain, they’re still quite tasty.
Live, love, bark! 🐾