Title: Currant Scones
Categories: Desserts, Breakfast, Breads
Yield: 15 Servings

3 c All purpose flour
3 tb Sugar
1 ts Baking soda
1/2 ts Salt
6 tb (3/4 stick) chilled unsalted
-butter, cut into pieces
1/3 c Dried currants
1 Egg, beaten to blend
3/4 c Plus 3 tablespoons (about)
-buttermilk
1 tb Milk
Butter or whipped cream
Assorted jams

Preheat oven to 425øF. Lightly flour large baking sheet. Mix 3 cups flour,
sugar, baking soda and salt in large bowl. Add butter and rub in with
fingertips until mixture resembles fine meal. Mix in currants. Mix in egg
and enough buttermilk to form soft dough. Turn dough out onto floured
surface. Pat dough into 3/4-inch-thick round. Cut out rounds, using 2
1/2-inch round cookie cutter. Gather scraps, press together and pat out to
3/4-inch-thick round. Cut out additional rounds.

Transfer scones to prepared baking sheet. Brush tops with milk. Bake until
scones are golden brown and cooked through, about 18 minutes. Serve warm
with butter or whipped cream and jam.

Bon Appetit May 1996
Posted to MM-Recipes Digest by Julie Bertholf on
Feb 21, 1998