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Currant Scones
Cool: 5 mins
Bake: 10 mins at 400°F
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup cold butter, cut into pieces
- 1 egg, lightly beaten
- 3/4 cup whipping cream
- 1/2 cup dried currants or snipped raisins
- 1 egg yolk, lightly beaten
- 1 tablespoon whipping cream
- Sugar (optional)
Directions
1. In a large mixing bowl, combine flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.
2. In a medium bowl, combine egg, 3/4 cup whipping cream and currants. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth.
3. Pat or lightly roll to 1-inch thickness; cut with a floured 1-1/2- or 2-1/2-inch round cutter.
4. In a small bowl, combine egg yolk and 1 tablespoon whipping cream; brush over dough rounds. If you like, sprinkle some additional sugar over the scones.
5. Place scones about 1 inch apart on an ungreased baking sheet. Don't flatten. Bake in a 400 degree F oven for 10 to 12 minutes for 1-1/2-inch scones or about 15 minutes for 2-1/2-inch scones or until golden. Transfer scones to a wire rack. Cool for 5 minutes. Serve warm. Makes 18, 1-1/2-inch or 8, 2-1/2-inch scones.
