How To make Currant Scones The Painted Table
2.75 c Unsifted all-purpose flour
0.50 c Sugar
1.00 tb Baking powder
1.00 t Salt
2.00 Sticks (8 oz) cold butter,
Cut into tablespoon-sized Pieces 0.75 c Currants
2.00 lg Eggs
0.67 c Whipping cream
1.00 tb Sugar
In a large bowl combine the flour, sugar, baking powder and salt. Cut in butter with a pastry blender, or with your fingers, until texture resembles coarse meal. Add currants and milk.
Lightly whisk eggs and cream together; add to dry ingredients. Combine with large wooden spoon or with hands until dough barely holds together; do not overmix. (Dough should be slightly sticky, not dry. Add a little more cream if necessary.) Grease a baking sheet or line with parchment paper. Portion the dough by using an ice cream scoop, or divide the dough in half and pat into 2 flattened disks. Cut each disk into 8 triangular shaped scones. Place on the prepared baking sheet and sprinkle the tops with sugar.
Bake in a preheated 375-degree oven about 20 minutes, until golden brown. Cool slightly before serving.
Notes: May be made in a food processor...follow directions until liquids are added. Add liquid but do not process long after dough has gathered together. Remove from bowl and knead very gently and very little until smooth. Very, very good!!!
Per serving (excluding unknown items): 134 Calories; 4g Fat (27% calories from fat); 1g Protein; 24g Carbohydrate; 36mg Cholesterol; 167mg Sodium _____
How To make Currant Scones The Painted Table's Videos
How to make scones that rise. Cook along with Andrew as he shares his favourite scone recipe
We would normally be out and about walking around Cornwall, vlogging and sharing our adventures with you. In the current lockdown, we are creating videos from home.
In this week's video we show you Andrew's favourite reliable recipe for plain scones. This recipe is in the Hairy Bikers Family Cookbook, 'Mum knows best!', a collection of tried and tested recipes donated by family cooks and the Women's Institute. The scone recipe is a WI recipe and uses natural yogurt to help the scones rise. They are delicious! We think that this recipe is reliable and produces brilliant, big, tasty scones.
If you have a go, please feel free to send us a photo, either on Facebook or via email, see below.
A list of ingredients is on our website,
The standard description bit…
We are Sarah and Andrew and we film our walks around Cornwall and publish on YouTube, usually weekly. Sometimes we stay in accommodation in Cornwall and upload our vlog. Sarah is fascinated by sea glass and likes to collect it so there may be the occasional sea glass video too. The channel is a hobby and we both have normal day jobs!
Frequently asked questions:
What camera do we use?
Since December 2018 we have used: Canon Powershot G7x MkII
How do I find the books you use?
Most are still in print although some we pick up in charity shops and may be available on Amazon secondhand. Please refer to the video for the book titles. Every video shows the book three times. Sorry but we can’t put a link in every description.
Best time of year to visit Cornwall?
We love May, June for flora and fauna, July and September for spectacular scenery.
What is your dog’s name?
Sorry but we do not release the name of our dog, perhaps you can make up your own name for him.
To embed this video please contact us. We have disabled this feature.
Our links:
To support our channel with a donation: Many thanks
Contact us by email: cornishwalkingtrails@gmail.com
Etsy Shop: for sea glass projects created by Sarah
Patreon: Join us on Patreon to support the channel and watch ad free
Facebook: for news about video posts
Instagram: for lots of stunning images
Website: for more information about Cornish Walking Trails
How To Handle Passive Aggressive Attacks #shorts #meghanmarkle #katemiddleton #practicalpsychology
How to handle passive aggressive attacks? Meghan Markle is a master manipulator and this includes passive aggression. Kate Middleton handled it well, which may be a large part of why Meghan is no longer a part of the royal family. Her tactics did not work. It is very helpful to learn from examples how to navigate different social situations.
The Queen's Favourite Meals: Making A Jubilee Feast | All Episodes: Royal Recipes | Real Royalty
In Queen Elizabeth II's Platinum Jubilee Year, we take an extended look back at some of her favourite foods and recipes. Along with recipes from a host of other monarchs you'll be able to cook up a feast fit for a King or Queen, and be able to celebrate the Queen's wonderful 70 years on the throne.
From Elizabeth II to Cleopatra, Real Royalty peels back the curtain to give a glimpse into the lives of some of the most influential families in the world, with new full length documentaries posted every week covering the monarchies of today and all throughout history.
???? It's like Netflix for history... Sign up to History Hit, the world's best history documentary service and get 50% off using the code 'RealRoyalty'
Subscribe to Real Royalty:
Facebook:
Instagram:
Any queries, please contact us at: owned-enquiries@littledotstudios.com
00:00 - Start
00:27 - Afternoon Tea With The Queen
43:43 - Royal Coronation Chicken
01:27:01 - The Queen's Mutton Pie
02:10:03 - The Queen's Favourite Dessert
What happened when I fall #surf #surfing #athlete #waves #surfers #skate #wsl #fit
Quick & Easy Cranberry Scones
Special thanks to Luis Ramos who is currently studying for his associates degree of Baking and Pastry Arts at the Culinary Institute of America in San Antonio, Texas. Luis, enamored with pastries demonstrates timeless tips and techniques for making mouth-watering scones.
Cranberry and Raisin Scones
Ingredients
Weight (g)
U.S.
All Purpose Flour
360
3 cups
Sugar
133
2/3 cup
Salt
1 tsp
1 tsp
Baking Powder
1 Tbsp
1 Tbsp
Unsalted butter, cubed
170
1 ½ sticks
Eggs
2 whole eggs
2 whole eggs
Vanilla
1 tsp
1 tsp
Heavy cream
1/3 to ½ cup
1/3 to ½ cup
Cranberries
1 ½ cups
1 ½ cups
Currants or raisins
½ cup
½ cup
Directions:
1. Sift the dry ingredients together
2. Cut in the butter using a pastry knife or two knives
3. Whisk the wet ingredients together and drizzle into the dry as you mix it using a machine or by hand just until the dough comes together.
4. Fold in the fruit.
5. Cut into desired shapes using a knife or biscuit cutter.
a. If rerolling scraps, only do so once as the dough will get too dense.
6. Brush the tops with cream and sprinkle sugar on top.
7. Bake at 425o F for 15 – 20 minutes.
“Scones and Biscuits.” A Passion for Baking, by Marcy Goldman, River Heart Press, 2014, pp. 94–94.
Why I’m always pregnant..