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Currant Cream
Scones

  • 1 3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/3 cup butter
  • 1 egg, beaten
  • 1/2 cup currants
  • 4 - 6 tablespoons half and half
  • 1 egg, beaten with 1 teaspoon water (for wash)

Heat oven to 400 degrees. Combine flour, sugar, and baking powder in medium bowl. Cut butter into dry ingredients until mixture resembles fine crumbs. Stir in 1 egg, currants and just enough half and half so dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll to 1/2" thick.

Cut dough into 2 1/4" circles with floured cutter. Place on ungreased cooking sheet. Brush with beaten egg mixture. Bake until golden, 10 to 12 minutes. Immediately remove from cookie sheet.

Yield: One dozen scones


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