TEXTING AND SCONES RECIPES

Steps:

• Preheat oven to 425°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
• Combine 1/2 cup milk, vanilla, and egg white in a bowl. Add milk mixture to flour mixture, stirring just until moist (dough will be soft). Turn dough out onto a lightly floured surface. Sprinkle surface of dough with dried currants. With floured hands, knead 4 times or just until the currants are incorporated.
• Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into, but not through, dough. Brush 2 teaspoons milk over surface of dough; sprinkle with 2 teaspoons turbinado sugar. Bake at 425° for 17 minutes or until golden. Serve warm, or cool on a wire rack.

Steps:

• Preheat the oven to 350 degrees.Combine the flour, sugar, baking powder, and salt in a large bowl. Add the butter and use a pastry cutter to cut them together until they resemble coarse crumbs.In a pitcher, mix together the cream, milk, egg, vanilla, strawberry preserves, and red food coloring.Pour the wet ingredients into the dry ingredients and mix them together until they're halfway combined. Add 3/4 of the berries and stir until mixed. Add the remaining berries and stir until everything is combined. Turn out the dough onto a floured surface and press it into a rectangle that's about 16 inches tall by about 6 inches wide. Using a floured pizza cutter or knife, cut it in half from top to bottom, then make 3 to 4 cuts across. Cut each square into two triangles. Transfer the scones to a baking sheet lined with a baking mat. Bake for 20 minutes or until done. Remove to a cooling rack and allow them to cool completely.To make the glaze, whisk together the melted butter, powdered sugar, and milk until smooth and somewhat thick. Place the racks of scones over baking sheets to catch the excess, then use a spoon to drizzle the glaze all over the scones. Allow the glaze to set before serving.