Currant Scones The Painted Table

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Title: CURRANT SCONES THE PAINTED TABLE
Categories: Scones
Yield: 16 servings

2.75 c Unsifted all-purpose flour
0.50 c Sugar
1.00 tb Baking powder
1.00 t Salt
2.00 Sticks (8 oz) cold butter,
Cut into tablespoon-sized
Pieces
0.75 c Currants
2.00 lg Eggs
0.67 c Whipping cream
1.00 tb Sugar

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 until 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 _____

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