Thursday, December 30, 2010

Dried Cherry and Currant Tea Scones

New Year's Day is only a couple days away and its time for a changing of the guard with regard to our company. Emma is in Boone, NC visiting her friends Megan and Carey, and this morning Rachel, Monica and Nate (who came in last night from DC) are heading to Cary, NC just in time for us to clean up and welcome Karin and Lynn and their dog Izzy who are coming from Alexandria, VA for the annual New Years Eve That Doesn't Suck party. As the kids are packing up I thought I'd fix a simple breakfast my mother used to make: Tea scones.

My mom called them "singing hinnies", a slang term she picked up when my parents lived in London. The name singing hinnies supposedly comes from the hissing sound scones make when they first come out of the hot oven. Whatever. I long ago stopped asking about the names the English give their food (bubble and squeak, bangers and mash, toad in the hole, etc).

They are a perfect quick breakfast that everyone loves. My mom just used currants, but I have made lots of variations of them depending on what I have on hand at the moment. This morning I had some dried cherries and currants. In the past I have made them with sharp white cheddar and fresh apple chunks, dried apricots and walnuts, dried blueberries and cinnamon... the possibilities are endless.

These are best served hot with lots of butter, honey and marmalade or jam. They don't keep so eat them up while they are fresh!

Dried Cherry and Currant Tea Scones
serves 8

2 cups all purpose flour
1/2 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp unsalted butter, cold, and cut into chunks
1/2 cup dried cherries
1/2 cup dried currants
1 egg
1/2 cup milk

1 egg beaten (for egg wash)
granulated sugar

Preheat oven to 425 F

In a food processor combine flour, sugar, baking powder and salt. Pulse to combine. Add butter in pieces and pulse until combined. Transfer mixture to a large bowl and stir in dried fruit. Combine milk and egg and whisk to combine, add to flour and stir until just combined.

On a greased cookie sheet, pat dough into a 12-inch circle. Brush with beaten egg glaze and sprinkle with granulated sugar. With a sharp knife, score into 8 wedges. Bake 15-20 minutes until golden brown. Serve hot with butter, honey and jam.

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