From Chef Donna Dooher
Above: Mildred’s delicious scones and brunch favourites courtesy Donna Dooher.
Donna Dooher is a celebrated cookbook author and restaurateur who has generously supported Porridge for Parkinson’s since 2009. She has kindly shared Mildred’s Scones recipe from her fabulous cookbook Out to Brunch.
A scone is a warm, glorious comfort food made with simple, wholesome ingredients best enjoyed on a slow Sunday morning over coffee and a thick newspaper. Mildred’s Temple Kitchen is renowned for flaky, buttery scones served with Strawberry Fruit Butter. Brunch guests have been requesting the recipe for years. And, for the record, there’s no such thing as a low-fat scone.
MAKES A DOZEN
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/3 cup white sugar
1/4 tsp salt
1/2 cup unsalted butter, cold
1/2 cup shortening, cold
1/3 dried black currants
1 T grated lemon zest
1 cup 35% cream
Preheat the oven to 400°F (200°C).
In a large bowl, sift together the flour, baking powder, baking soda, sugar and salt.
Using a coarse cheese grater, grate the unsalted butter into the dry ingredients. Add the shortening, and with your fingertips break it up into small pieces. Combine the mixture with your hands until it resembles cornmeal. Stir in the currants and lemon zest. Add the cream, gently working the mixture until the flour is incorporated and the dough forms a ball.
Turn the dough out onto a lightly floured surface and gently roll out to a 1″ (2.5 cm) thickness. Dip a 2″ (5 cm) round cookie cutter into some flour and stamp out the scones. Press any scraps together and again pat into a 1″ (2.5 cm) thickness. Cut out the remaining scones.
To bake, place the scones 2″ (5 cm) apart on a parchment paper-lined baking sheet. Lightly brush the tops with some 35% cream and sprinkle with a little sugar.
Bake for 15 to 18 minutes on the top rack of the oven until the scones are lightly golden on the outside, fluffy on the inside. Best served hot from the oven.
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