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- 1/2 cup chopped nuts (optional)
- Note: If you want a thinner egg wash, double the amount of water.
As a favorite among the English, Scottish, Welsh, and
href="http://www.recipetips.com/recipes/holidays-and-occasions/st-patricks-day/">Irish, scones have long been served with afternoon
tea, but this currant and raisin scone
recipe also makes a delicious breakfast
or brunch item or a special St. Patrick's Day treat.
Directions
- Preheat the oven to 400ºF. Grease a large baking sheet.
- In a large bowl, combine the
dry ingredients; then cut in the butter with a pastry blender until the mixture resembles coarse
meal.
Blend the egg yolks with the buttermilk; then add this to the dry ingredients. Stir in
the raisins, currants, and nuts.
Knead the dough lightly on a floured board until it is
smooth. Divide the dough in half and make two 6" circles. Cut each circle into 6 wedges; then
place the wedges onto the greased baking sheet.
In a small bowl, add the egg white and water
and whisk until frothy. Brush each wedge with the egg white mixture.
Bake 15 to 17 minutes or
until the scones are light golden brown.
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