How To make Sharon's Buttermilk Currant Scones
3 c Flour
1 c Buttermilk
1/3 c Sugar, plus
2 tb Sugar
3/4 c Currants
1 t Grated orange rind,
-orange part, or zest, only 2 1/2 ts Baking powder
1/2 ts Baking soda
3/4 ts Salt
1 tb Heavy cream
3/4 c Butter
1/4 ts Cinnamon
These scones have a fine, dense crumb with a little orange and cinnamon - a delicious combination of texture and flavour. Preheat the oven to 400F. Use an ungreased baking sheet. Combine the flour, 1/3 cup of the sugar, baking powder, baking soda, and salt in a mixing bowl. Stir with a fork to mix well and aerate. Cut the butter into the flour mixture, using a pastry blender or two knives or working with your fingertips, until the mixture looks like fresh crumbs. Add the buttermilk, currants, and orange rind. Mix only until the dry ingredients are moistened. Gather the dough into a ball and press so it holds together. Turn the dough out onto a lightly floured surface. Knead lightly twelve times. Divide the dough in two and pat each half into a circle 1/2 to 3/4 inch thick. In a small bowl combine the cream, cinnamon, and remaining 2 tb sugar, stirring to blend. Brush the dough with this glaze. Cut each circle into eight scone shape pieces (circular, or wedge). Place the scones slightly apart on the baking sheet. Bake for about 12-15 minutes, or until the tops are browned. Serve hot.
How To make Sharon's Buttermilk Currant Scones's Videos
Food Groups T&T Trini Coconut Bake Full demonstration and recipe
carrot cake recipe/soft & moist -- Cooking A Dream
Written recipe CUP measurement and notes here:
You like carrots or not you will like this carrot cake. It's soft and moist, you don't really taste carrot in it. The orange flavour goes very well with it, This is my own recipe and this is how I like my carrot cake. but if you want to use vanilla, cinnamon, or almond you certainly can. Although I strongly recommend that you try the way it is.
If you like this carrot cake you might also like this lemon cake
Written recipe cup measurement and notes here:
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Ben's Starr's BETTER Scones
In celebration of the royal wedding, Ben Starr shows you how to make scones that you'd actually want to eat. Most scones, as you know, are dry, crusty, and boring, and have to be drenched in glaze to make them bearable. Using my signature secret ingredient...(pumpkin)...I show you how to make moist, tender, flaky, delicious scones. No, these AREN'T pumpkin scones. They are traditional currant scones. There just happens to be pumpkin in them, which doesn't change their taste, but makes them INFINITELY better!
My (current) favorite pastry blender:
(I'm an Amazon associate. If you buy that, I'll get a few cents. Thanks!)
RECIPE:
In a large bowl, combine:
10oz / 2 cups / 283g flour
4oz / 1/2 cup / 113g sugar
1 Tablespoon baking powder
1 tsp course kosher salt (or 1/2 tsp fine salt)
pinch cream of tartar
1 cup currants
Stir well. In a smaller bowl, combine:
3.2oz / 6 Tbsp / 91g sour cream
1 egg
4oz / 1/2 cup / 113g pumpkin
Whisk, then add to dry ingredients. Gently scrape dry ingredients into wet. If additional liquid is necessary to incorporate dry ingredients, add a splash of milk or buttermilk.
Dump onto well floured surface and gently fold ingredients on top of each other until a soft, cohesive dough forms. Don't overwork.
Shape into log and flatted into rectangle. Slice into squares, and slice across each square to make 2 triangles.
Optionally, brush with egg wash and sprinkle with raw sugar.
Bake at 425F / 220C for 15 minutes.
How to make Trini Coconut Bake
COCONUT BAKE
5 cups flour
2 tsp baking powder
2 tsp salt
2 tsp sugar
1.5 cups warm coconut milk
1 tbsp yeast
2 oz margarine
2 cup grated coconut
2 tbsp powdered milk
Procedure.
Mix together the dry ingredients ...
Add the yeast to the warm coconut milk and allow to bubble
Add the grated coconut and margarine and blend well into the dry ingredients
Make a well a s add the liquids and mix well. Do not over mix
Place in work surfaces s flatten . Then place into a prepared baking sheet.
Duct the dough with a fork and set aside to proof until double in bulk
Place in a 350 F oven for 20 minutes.
Bake until golden brown