Halekulani shares recipe for scones
GENE Hart states without qualification that the scones served at the Halekulani are without peer.
"They are the best scones I have had," Hart said.
Franz Schaier, pastry chef at the Halekulani was happy to acknowledge the compliment by sharing the recipe.
It is an uncomplicated formula that uses buttermilk and includes a sprinkling of currants.
Schaier suggests serving the scones with whipped Devonshire cream and strawberry jam, but if Devonshire cream is not a staple in your fridge, he offers a substitute topping of cream cheese and sour cream, whipped together.
1-1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 to 4 tablespoons unsalted butter (room temperature)
2/3 cup buttermilk
1/2 cup currants
1 egg, beaten
1/2 cup cream cheese
2 tablespoons sugar
1/2 cup sour cream
1 teaspoon lemon juice
Preheat oven to 380 to 400 degrees. Lightly grease a baking sheet.
Sift together flour, baking soda and salt. Blend in butter. Mix in buttermilk and currants.
Turn dough onto a generously floured surface. Roll to a thickness of 1/2 inch, then cut into 2- to 2-1/2 inch rounds. Place on baking sheet, about 2 inches apart. Brush tops with beaten egg. Bake 12 to 15 minutes, until golden brown.
Whip topping ingredients together until fluffy. Serve scones with topping and strawberry jam. Makes 12 scones.
Approximate nutritional analysis, per scone (with 2 tablespoons topping and without jam): 170 calories, 9 g total fat, 5 g saturated fat, 40 mg cholesterol, 190 mg sodium, 19 g carbohydrate, 1 g fiber, 7 g sugar, 4 g protein.
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