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Recipe: Nan Corcoran's scones
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Here is the corrected version from the Summer 2008 issue...
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By Nan Corcoran
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It looks like Ste. Anne's Spa really was trying to keep its famous scone recipe a secret (see Summer 2008 issue, page 22), but, for all those who ended up with soupy batter, we cracked the code!
Here's the accurate recipe.
Ingredients:
2 scant cups All-purpose flour
2 tbsp Sugar
1 tbsp Baking powder (aluminum free)
2 cup Cold butter (cubed)
1/3 cup Currants or dried cranberries
1 medium Egg
1 cup Buttermilk
¼ tsp Vanilla
Egg wash
2 oz. Milk
1 medium Egg
Method:
Combine flour, sugar and baking powder. Using 2 knives or a pastry cutter cut in butter until consistency of corn meal. Stir in currants. Pour 1 egg, vanilla and buttermilk milk over surface of flour mixture. Stir quickly and lightly. Form soft dough and knead 15 times. Roll out on a floured surface cut with a round cookie cutter.
Mix 1 egg and milk, Place on parchment baking sheet, then brush egg over uncooked scones.
Bake 10 to 12 minutes at 400 F.
Yield: One dozen
Chef's tip: Savoury scones are great to garnish with homemade soup. Change the dried fruit with grated cheese and a teaspoon of chopped fresh herb of your choice.
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