Recipe: Mildred's scones
- 3 cups (750 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1⁄3 cup (75 mL) white sugar
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) unsalted butter, cold
- 1/2 cup (125 mL) shortening, cold
- 1⁄3 cup (75 mL) dried black currants
- 1 tbsp (15 mL) grated lemon zest
- 1 cup (235 mL) 35% cream
1 Preheat the oven to 400F (200C).
2 In a large bowl, sift together the flour, baking powder, baking soda, sugar and salt.
3 Using a coarse cheese grater, grate the unsalted butter into the dry ingredients. Add the shortening, and with your fingertips break it up into small pieces. Combine the mixture with your hands until it resembles cornmeal. Stir in the currants and lemon zest. Add the cream, gently working the mixture until the flour is incorporated and the dough forms a ball.
4 Turn the dough out onto a lightly floured surface and gently roll out to a 1" (2.5 cm) thickness. Dip a 2" (5 cm) round cookie cutter into some flour and stamp out the scones. Press any scraps together and again pat into a 1" (2.5 cm) thickness. Cut out the remaining scones.
5 To bake, place the scones 2" (5 cm) apart on a parchment paper–lined baking sheet. Lightly brush the tops with some 35% cream and sprinkle with a little sugar.
6 Bake for 15 to 18 minutes on the top rack of the oven until the scones are lightly golden on the outside, fluffy on the inside. Best served hot from the oven.
Makes a dozen.
Visit Mildred's Temple Kitchen in Toronto for more delicious food.
Excerpted from Out to Brunch: At Mildred Pierce Restaurant. Published by Sterling. Copyright © 2003 by Donna Dooher. All rights reserved. Reprinted by permission of Mildred Pierce Restaurant.