Painted table currant scones
16 scones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¾ | cup | Unsifted all-purpose flour |
| ½ | cup | Sugar |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| 2 | Sticks (8 oz) cold butter, | |
| Cut into tablespoon-sized | ||
| Pieces | ||
| ¾ | cup | Currants |
| 2 | larges | Eggs |
| ⅔ | cup | Whipping cream |
| 1 | tablespoon | Sugar |
Directions
1. In a large bowl combine the flour, sugar, baking powder and salt.
2. Cut in butter with a pastry blender, or with your fingers, until texture resembles coarse meal. Add currants and milk.
3. 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.) 4. Grease a baking sheet or line with parchment paper.
5. 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.
6. Bake in a preheated 375-degree oven about 20 minutes, until golden brown. Cool slightly before serving.
Data per scone: Calories.......276 Carbohydrates......29g Monounaturated fat....5g Protein.........4g Sodium...........336mg Polyunsaturated fat...1g Fat............17g Saturated fat......10g Cholesterol.........74mg