Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Breads Scones >> Carrot Brandy

Print this Recipe    Carrot Brandy

Currant and Brandy Scones

2 cups all-purpose flour
6 tablespoons whole wheat flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

1/2 cup chilled butter, diced
2 tablespoons brandy
1/2 cup milk
1/2 cup whipping cream
2 cups dried currants

Preheat the oven to 375 degrees F.

Combine the dry ingredients and sift into a mixing bowl. Add the
butter to the dry ingredients, and rub them together between your
thumb and fingers until thoroughly combined and the mixture resembles
coarse cornmeal.

Add the brandy, milk, cream, and currants and stir with a wooden
spoon just until the mixture is combined. Turn the dough out onto
a well-floured work surface and dust with additional all-purpose
flour.

With a rolling pin, roll out the dough to a thickness of 1-1/2
inches. Cut into 2-1/2 - 3-inch rounds, triangles, or the shape
of your choice. Alternatively, divide the dough into two pieces,
roll into 1-inch thick circles about 8 inches in diameter, and cut
into pie-shaped wedges.

Place at least 2 inches apart on a nonstick or black steel baking
sheet. Bake for 18 to 20 minutes or until golden brown on top.
Serve warm or transfer the scones to a rack to cool completely.

Yield: 12 to 15 scones.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.