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    Castle Scones


    Source of Recipe


    Diane Mott Davidson

    List of Ingredients




    1/4 cup currants
    2 cups flour
    2 tablespoons sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    4 tablespoons well chilled unsalted butter -- cut in 4 pieces
    1 large egg
    1/4 cup whipping cream
    1/2 cup milk
    2 teaspoons sugar
    butter, whipped cream, jams, curds

    Recipe



    Place currants in medium sized bowl and pour boiling water over them just to cover. Allow to stand for 10 minutes. Drain the currants, pat them dry with paper towels, and set aside. Preheat the oven to 400ºF. Mix the flour, sugar, baking powder and salt in the bowl of a food processor fitted with a steel blade.

    With the motor running, add the butter and process until the mixture looks like cornmeal. In a separate bowl, beat the egg slightly with the cream and milk. With the motor still running, pour the egg mixture in a thin stream into the flour mixture just until the dough holds together in a ball. Fold in the currants.

    On a floured surface, lightly pat the dough into 2 circles, each about 7 inches in diameter. Cut each circle into 6 even pieces. Place the scones on a buttered baking sheet 2 inches apart. Sprinkle them with the other 2 tsp. sugar. Bake about 15 minutes, or until the scones are puffed, golden and cooked through. Serve with butter, whipped cream and jams. Makes 12.

 

 

 

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