Sunday, February 14, 2016

Cinnamon Currant Scones with Vanilla Ice Cream

These scones are so versatile, add cinnamon and fruit for a dessert biscuit or grated cheddar for dinner biscuit. The ice cream is the quick type with no custard so it's lighter.

Ice Cream

2 cups whipping cream
1 cup milk
3/4 cup sugar
1 tsp vanilla extract

Mix with immersion blender and pop in the ice cream maker. This is fast, easy and makes ice cream with larger ice crystals so it's harder out of the freezer. Leave it on the counter for a few minutes to soften or put it in the microwave for 10 seconds then serve.

Basic Scones - Preheat oven to 425F

1 1/4 cup flour
2 tsp baking powder
1/2 tsp salt
1/4 cup butter
2 tbsp sugar
1/3 cup milk


1 tbsp sugar - brown sugar works well too
1/4-1/2 tsp cinnamon
1/2 cup currants

Mix flour, baking powder and salt. Use pastry cutter to cut in butter to oatmeal consistency. Add sugar, for this batch I'm adding an extra tablespoon of sugar so 3 tbsp all together. 1/4 to 1/2 tsp cinnamon. 1/2 cup currants or raisins. Mix with a fork. Add the milk and mix with the fork till all the dough is evenly moist.  Try squeezing the dough into a ball, if it holds together it's ready. If it crumbles apart either put it in the fridge for a few minutes or add a little extra milk, just a few drops at a time. Gather the dough into a ball, flatten to 1 1/2 inch thick disk, cut into 6 segments and bake on parchment paper for 11-13 minutes.

It takes me less than 30 minutes to make these from start to cooling on the rack. So they can quickly be whipped up any time.

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