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Currant Scones with 'Creme Fraiche'




Source of Recipe


Internet


List of Ingredients




3 cups self rising flour
1/4 cup brown sugar
1 cup milk
1 stick butter, cut into pieces
Pinch of salt
1/2 cup currants


Scones

Preheat oven to 400°. Sift flour and sugar together. Add butter and rub in. Make a well and add milk. Roll into a sticky ball and turn out onto a floured board. Knead until just combined. Flatten (pat) to about 1/2 inch and, using a cookie cutter, cut into approximately 12 scones.

Place on cookie sheet and bake approximately 12 minutes. Serve warm with raspberry jam and Creme Fraiche. Bon Appetit!

Creme Fraiche

1 cup sour creme
1 Tbsp powdered sugar
1 tsp vanilla extract
1/2 cup whipping creme

Mix well and refrigerate.



Recipe