Gail Monaghans Miniature Cream Scones Recipes

GAIL MONAGHAN'S MINIATURE CREAM SCONES

Steps:

• Preheat the oven to 375 degrees. Sift the flour, baking powder, salt and sugar together. Stir in the pecans. Pour the cream into the bowl of an electric mixer and with the mixer on low, add the dry mixture and blend until barely combined. Overmixing will yield tough scones.
• Place the dough onto a lightly floured surface and knead briefly. Roll the dough to 1-inch thickness. Using a 1- to 1-inch cookie cutter, cut out the scones. Place them 1 inch apart on a baking sheet lined with parchment. Reroll the scraps and cut until all the dough has been used.
• Paint the tops with melted butter and sprinkle with sugar. Bake for 12 to 15 minutes, or until golden. Remove from sheet immediately and cool on a rack.

MINIATURE CREAM SCONES WITH CURRANTS

Steps:

• In a bowl whisk together 1/2 cup of the cream, the egg, the vanilla, and 3 tablespoons of the sugar until the mixture is combined well. In another bowl stir together the flour, the salt, the baking powder, and the baking soda and blend in the butter until the mixture resembles coarse meal. Stir in the currants and the cream mixture with a fork until the mixture just forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 1/2-inch-thick round, and with a 1 1/2-inch fluted cutter cut it into rounds. Gather the scraps, repat the dough, and cut out more rounds. On an ungreased baking sheet brush the scones with the additional cream and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.