Chef Aaron has provided another delectable recipe for today. Chef is pretty happy for a Friday afternoon, not just because it’s the weekend and he doesn’t yet have to work it, but also because a name has been selected for the restaurant! And that name is … something I’ll tell you about later … but you’re going to love it. It’s very much in keeping with the Christmas Place experience.
First, something to bake ~ I am imagining serving these scones, warm from the oven, with little pats of real butter and a dollop of fruit marmalade, alongside a steaming cup of tea with cream, while opening presents on Christmas morning.
Cream Scones with Dried Currants
1/2 C heavy cream, plus additional to brush on the scones
1 large egg
1 T vanilla extract
3 T sugar, plus additional to sprinkle on the scones
1/2 t salt
2-1/4 C cake flour (not self-rising)
1 T double-acting baking powder
1/2 t baking soda
3/4 stick (6 T) cold, unsalted butter, cut into bits
1/2 C dried currants
In a bowl, whisk together 1/2 cup of heavy cream, egg, vanilla, and 3 tablespoons of sugar until the mixture is combined well. In another bowl, stir together flour, salt, baking powder, and baking soda; blend in butter until the mixture resembles coarse meal. Stir in the currants and the cream mixture with a fork, until the mixture just forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 1/2-inch-thick round, and with a 1-1/2-inch fluted cutter cut into rounds; transfer rounds to an ungreased baking sheet. Gather the scraps, repeat with the dough, and cut more rounds. When all rounds are on the baking sheet, brush the scones with additional cream and sprinkle with sugar. Bake in the middle of a preheated, 400 degree oven for 15 to 18 minutes, or until golden brown.
Remember, dried currants are not the same as raisins – they are smaller, and typically you’ll find them to be darker in color. Baked in a scone, they soften and plump just the right amount.
C = Cup; T = Tablespoon; t = teaspoon
For your holiday open house, or on Christmas eve or Christmas morning, a plate of homemade scones will warm the heart and share the love! Here are a few of the Christmas serving plates we have in the store this season.
Cozy Snowman Platter
Flake Snack Plate
- Peppermint Candy Tiered Plate Stand
So many choices, so few days to sample all the baked treats at Christmas time!
Now, about that restaurant name … when I said later, I didn’t mean now later. I meant later later. Don’t worry, blog readers, you’re at the top of the list when it’s time for the grand announcement ~ we have to scoop to you, first, of course.
Have a great weekend, everybody! It’s almost Monday….
~Janet @ The Christmas Place