This turned out really fantastic considering I started out with no idea what I was going to do. All I knew was I wanted scones for breakfast. I also wanted some new recipe so I can post it on this blog. So I decided to go with my old reliable High Altitude Cream Scone recipe and picked a few ingredients I already had. So breakfast turned out to be a Lemon, Currant and Walnut High Altitude Cream Scone…delicious…
This is my first shot at this trumped-up recipe and I know I can make some improvements in the future. I’ll give it to you as I made it, with notes that will improve the recipe.
2 c. plus 4 tbsps. all-purpose flour (2 c. for sea level)
1/4 c. sugar
1 1/2 tsps. baking powder (2 tsps. for sea level)
1/8 tsp. salt
1/3 c. cold unsalted butter
1 large egg, lightly beaten
1/2 c. heavy whipping cream
1/4 c. cold water, approximately (omit at sea level)
1 tbsp. grated lemon rind (make it 2 tbsp.)
juice of half a lemon (I’d go for 1 lemon next time)
a handful of currants (make it 1/2 cup)
a couple handfuls walnuts (make it 1/2 cup)
1 large egg, lightly beaten
1 tbsp. heavy cream
Preheat oven to 375F and place rack in middle of oven. Line a cookie sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with two knives. I start this mixing process by pinching the butter into the flour using my fingertips – it’s a nice way to feel and gauge how much extra water you’ll need to add. The mixture should resemble coarse crumbs.
In a small measuring cup, combine the half cup whipping cream and the egg. Add this to the flour mixture, follow with the water mixed with lemon juice and rind. Add in the currants and nuts as well.
Stir until just combined using the two knives or your fingers. Do not overmix. I prefer to knead the dough while still in the bowl, scraping every bit of flour as I go along. Knead very lightly, in the bowl, as you would for biscuits or a pie crust for maximum flakiness.
Transfer to a lightly floured surface. Now with only your hands, shape the dough into a 7-inch circle about 1.5 inches thick. Cut this circle into 8 triangular sections.
Make a mixture of one well-beaten egg and a tablespoon of heavy cream. Brush the scones with this to help brown the tops of the scones during baking.
Bake for 18-20 minutes (15 minutes at sea level) or until lightly browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and turn your broiler on high. Sift confectioner’s sugar over the scones and place under the broiler. Broil for just a few seconds turning the pan as necessary, until the sugar has melted and turns golden brown. I left a bit unmelted confectioner’s sugar for contrast.