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Westin St. Francis Currant Scones

List of Ingredients





4½ cups unbleached all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1 tsp salt
1 cup unsalted butter
¾ - 1 cup dried currants
2 eggs
1¼ cups heavy cream

Topping:
1 egg beaten with 2 tablespoons milk
1/3 cup packed brown sugar





Recipe



Preheat the oven to 400°F. Lightly grease a baking sheet. Combine the flour, sugar, baking powder and salt in a large bowl. Cut the butter into small pieces and scatter over the dry ingredients. Using your fingertips, work the butter into the flour until the mixture resembles cornmeal. Stir in the currants.

Beat together the eggs and cream. Slowly drizzle ½ cup at a time over the dry ingredients, tossing the mixture with a fork. Drizzle in the egg-cream mixture wherever it appears to be dry. Loosely press the dough into a ball. Place on a floured board and knead 4 or 5 times to blend well. Discard any dry crumbs. Roll out the dough on a floured surface until it is 1" thick. Cut into scones using a 2-inch round cutter. Place the scones on the baking sheet. Brush the egg-milk mixture over each scone. Sieve brown sugar over the tops.

Bake for 14 to 15 minutes, or until the scones are golden and the sugar has caramelized.

Serve warm, with strawberry jam and clotted cream.

Makes 18 to 20 scones.