|2¾ cup||Unsifted all-purpose flour|
|1 tablespoon||Baking powder|
|2||Sticks (8 oz) cold butter, Cut into tablespoon-sized, Pieces|
|⅔ cup||Whipping cream|
In a large bowl combine the flour, sugar, baking powder and salt. Cut in butter with a pastry blender, or with your fingers, until texture resembles coarse meal. Add currants and milk.
Lightly whisk eggs and cream together; add to dry ingredients. Combine with large wooden spoon or with hands until dough barely holds together; do not overmix. (Dough should be slightly sticky, not dry. Add a little more cream if necessary.) Grease a baking sheet or line with parchment paper. Portion the dough by using an ice cream scoop, or divide the dough in half and pat into 2 flattened disks. Cut each disk into 8 triangular shaped scones.
Place on the prepared baking sheet and sprinkle the tops with sugar.
Bake in a preheated 375-degree oven about 20 minutes, until golden brown.
Cool slightly before serving.
Notes: May be made in a food processor...follow directions until liquids are added. Add liquid but do not process long after dough has gathered together. Remove from bowl and knead very gently and very little unitl smooth.
Very, very good!!!
Per serving (excluding unknown items): 134 Calories; 4g Fat (27% calories from fat); 1g Protein; 24g Carbohydrate; 36mg Cholesterol; 167mg Sodium _____
Posted to MC-Recipe Digest V1 #576 by dee@... (Dianne Weinsaft) on Apr 18, 1997
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