Quantities Ingredients
2 c.
|
Flour
|
1 Tbsp.
|
Baking powder
|
3 Tbsp.
|
Sugar
|
1/2 tsp.
|
Salt
|
5 Tbsp.
|
Unsalted butter, chilled
|
1 c.
|
Heavy cream
|
1/2 c.
|
Currants
|
Preparation Procedures:
1. Mix dry ingredients together in a bowl.
2. Cut butter into 1/4 inch cubes.
3. Add dry ingredients and cut in with a pastry blender or your fingers until it resembles a coarse meal texture.
4.
Stir in cream and currants until completely moistened. Turn out dough
onto a floured board and knead for 15 seconds. Spread out into a 10 inch
diameter round. Cut into 8-10 wedges and place on an ungreased cookie
sheet.
5. Bake at 425 degrees for 12-15 minutes, until lightly browned. Place on a rack to cool. Allow 10 minutes before eating.
Yield: 8 - 10 scones
Oven Temperature: 425 degrees
Baking Time: 12 - 15 minutes in oven, allow 10 minutes to cool
Test for Doneness: Lightly browned