Classic currant scones
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Currants, soaked in boiling |
| Water for 15 minutes | ||
| 4 | cups | Flour |
| ¼ | cup | Sugar |
| 2 | tablespoons | Baking powder |
| 1 | teaspoon | Salt |
| 8 | tablespoons | Cold unsalted butter, cut |
| Into bits | ||
| 1¾ | cup | Half-and-half |
| 1 | Egg, beaten with 1 teaspoon | |
| Sugar, for glaze | ||
Directions
Preheat oven to 375 degrees F. Drain currants and pat dry. Into a large bowl sift together flour, sugar, baking powder and salt. Add butter and blend with a pastry blender or your fingertips until it forms fine crumbs. Add currants and mix well.
Add half-and-half, and stir with a fork just until it comes together and forms a dough. Turn out onto lightly floured work surface and knead for 1 minute. Roll out into a ¾-inch thick round. Use a lightly floured 3-inch cookie or biscuit cutter to stamp out rounds.
Pat together scraps and reroll. Place on a greased cookie sheet and brush tops with egg glaze. Bake for 25 to 30 minutes, until puffed and golden brown.
Yield: About 30 Scones
TASTE SHOW #TS4752
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