Cream Scones

Submitted by Sheila

Ingredients:

2 cups flour
1 tablespoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
1/2 C cold unsalted butter, cut into small pieces
3/4 C plump currants (raisins are fine)
1 large egg
2/3 C heavy cream
About 1 tablespoon unsalted butter

Directions:

Preheat oven to 375 degrees.  Mix flour, sugar, salt and baking powder together.  Cut the butter into the dry mix (with a pastry cutter, two knives or your hands) until it is crumbly and looks like fine meal.  Toss in the currants (or raisins).  Mix the egg and cream together, pour over the dry ingredients.  Stir with a fork just until a ball forms – don’t over do it.

Gently knead the dough until it comes together – about 8 times.  Turn onto a floured surface, divide in half and shape each half in a disc about 1/2 inch thick.  Cut each disc into 6 wedges.  Transfer the wedges to an ungreased cookie sheet using a spatula.

Bake for 20-22 mins until golden.  Transfer to a wire rack.   You can brush the tops with butter and sprinkle with sugar, but this last step is optional.

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