Title: Classic Currant Scones
Categories: Taste, Breads
Yield: 30 Servings

1/2 c Currants, soaked in boiling
-water for 15 minutes
4 c Flour
1/4 c Sugar
2 tb Baking powder
1 ts Salt
8 tb Cold unsalted butter, cut
-into bits
1 3/4 c Half-and-half
1 Egg, beaten with 1 teaspoon
-sugar, for glaze

Recipe By : Taste Show # TS4752

Preheat oven to 375 degrees F. Drain currants and pat dry. Into a large
bowl sift together flour, sugar, baking powder and salt. Add butter and
blend with a pastry blender or your fingertips until it forms fine crumbs.
Add currants and mix well.

Add half-and-half, and stir with a fork just until it comes together and
forms a dough. Turn out onto lightly floured work surface and knead for 1
minute. Roll out into a 3/4-inch thick round. Use a lightly floured 3-inch
cookie or biscuit cutter to stamp out rounds. Pat together scraps and
re-roll. Place on a greased cookie sheet and brush tops with egg glaze.
Bake for 25 to 30 minutes, until puffed and golden brown.

Yield: About 30 Scones

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to
MC-Recipe Digest V1 #614 by Peggy Morgan <75402.3465@compuserve.com> on 97