#1990scooking

[classiccookbooks]

Currant Scones

source: The Flavors of Bon Appétit 1997

3 cups all purpose flour

3 tablespoons sugar

1 teaspoon baking soda

1⁄2 teaspoon salt

6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces

1⁄3 cup dried currants

1 egg, beaten to blend

3⁄4 cup plus 3 tablespoons (about) buttermilk

1 tablespoon milk

Butter or whipped cream

Assorted jams

Preheat oven to 425°F. Lightly flour large baking sheet. Mix 3 cups flour, sugar, baking soda and salt in large bowl. Add butter and rub in with fingertips until mixture resembles fine meal. Mix in currants. Mix in egg and enough buttermilk to form soft dough. Turn dough out onto floured surface. Pat dough into 3/4-inch-thick round. Cut out rounds, using 2 1/2-inch round cookie cutter. Gather scraps, press together and pat out to 3/4-inch-thick round. Cut out rounds. Transfer scones to prepared baking sheet. Brush tops with milk. Bake until scones are golden brown and cooked through, about 18 minutes. Serve warm with butter or whipped cream and jam.

MAKES ABOUT 15

[classiccookbooks]

Two-Bean Salad with Balsamic Vinaigrette

source: The Flavors of Bon Appétit 1997

14- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained

14- to 16-ounce can black beans, rinsed, drained

2⁄3 cup chopped red onion

1⁄4 cup chopped fresh parsley

3 tablespoons olive oil

2 tablespoons balsamic vinegar or red wine vinegar

3 garlic cloves, finely chopped

Combine all ingredients in medium bowl. Toss to blend well. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.)

4 to 6 servings