- Cape student sues, accuses school officials of slamming her to ground multiple times (04/28/16)46
- Bob Evans restaurant in Cape Girardeau among chain's 21 closings (04/26/16)9
- Missouri House votes to allow concealed weapons without permits (04/28/16)7
- Police report filed, but no charges in incident at Cape Central (04/29/16)38
- Two hurt in motorcycle wreck on Interstate 55 (04/25/16)1
- Senator introduces bill for I-57 that would connect Sikeston with Little Rock (04/28/16)4
- Law firm requests information about Cape's traffic cameras (04/25/16)2
- Local lawmakers split over failed medical marijuana bill; voters may have a say (04/26/16)19
- Local company makes eco-friendly kitty litter that cuts cat-box smell (04/25/16)
- Man accused of pointing BB gun at Chaffee resident (04/26/16)2
Scones make simple home-baked snack
If you have half an hour or so to spare, consider a brief stint in the kitchen, mixing up a few ingredients you probably have at hand and turning out a batch of toothsome currant scones.
The following recipe makes an updated variant of scones, the traditional Scottish quick bread.
(Preparation 15 minutes, baking time 20 minutes)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, cut into pieces
1/4 cup honey
1/4 cup plain nonfat yogurt
1 egg plus 1 egg yolk
1/2 teaspoon vanilla or almond extract
1 cup currants
1 egg white
Preheat oven to 375 degrees. Lightly grease a baking sheet.
In a large bowl, combine flour, baking powder, baking soda and salt; mix well. Cut in butter until mixture resembles coarse crumbs. In small bowl, combine honey, yogurt, egg, egg yolk and vanilla; mix well. Stir in currants. With fork, stir into honey mixture until moistened. Turn dough onto lightly floured surface; shape into 8-inch circle (1 inch thick). Cut into 8 wedges. Place on greased baking sheet, at least 1 inch apart. Brush with egg white; sprinkle with cinnamon sugar. Bake at for 15 to 20 minutes or until golden brown.
Makes 8 scones.