Scones: Currant Cream Scones
Source of Recipe
Adapted from the Crabtree & Evelyn Cookbook
List of Ingredients
2 cups flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons butter, cut into small pieces
3/4 cup currants
2 large eggs, beaten
1/2 cup, plus 1 tablespoon heavy cream
Recipe
Preheat oven to 425 degrees. Sift flour, baking powder, 1 tablespoon sugar, and the salt into a mixing bowl. Add butter and work flour mixture with fingertips or pastry cutter until mixture resembles coarse crumbs. Add currants and toss.
Make a well in the flour mixture and add eggs and 1/2 cup cream. Mix with a wooden spoon until dough begins to clump together, then knead in the bowl for about 30 seconds; do not overwork dough.
Turn dough out onto a lightly floured surface and halve. Form each half into a ball and flatten to form a circle about 3/4 inch thick and 5 inches in diameter. Cut each circle into 8 pie-shaped wedges. Place wedges about 1 inch apart on a lightly buttered baking sheet. Brush tops with remaining cream and sprinkle lightly with remaining sugar. Bake in the center of oven for 12 to 15 minutes, or until lightly browned. Serve spread with butter or your choice of preserves.
Makes 16 scones.
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