Bob's Red Mill: Celebrate Spring

BOB’S RED MILL SPRING 2019 E-BOOK TENDER, FLAKY AND SWEETER THAN YOUR AVERAGE BISCUIT, THESE CURRANT-STUDDED SCONES WILL ELEVATE YOUR NEXT TEA TIME. BUTTERMILK CURRANT SCONES Ingredients 2¾ cups Bob’s Red Mill® Organic Whole Wheat Pastry Flour ¼ cup Bob’s Red Mill® Cane Sugar 1 Tbsp Bob’s Red Mill® Baking Powder ½ tsp Salt 1 cup Butter, cold, cubed 1 cup dried Currants 2 Eggs, whisked ½ cup Buttermilk Instructions Preheat oven to 425°F; line a baking sheet with parchment paper. In a large bowl, combine flour, sugar, baking powder and salt. Using a pastry cutter or two forks, cut butter into the flour mixture until butter is the size of small peas. Add currants and toss to combine. Make a well in the center of the flour mixture and add whisked eggs and buttermilk. Stir gently until a shaggy dough forms. Transfer dough to a lightly floured board and knead a few times. Shape into an 8-inch disk about 1 inch thick. Transfer the dough to the baking sheet and cut into 8 pieces as if slicing a pie, leaving the pieces in place. Bake until golden brown, about 25 minutes. Serve hot Makes 8 scones.