Title: Painted Table Currant Scones
Categories: Breads, Scones
Yield: 16 Scones

2 3/4 c Unsifted all-purpose flour
1/2 c Sugar
1 tb Baking powder
1 ts Salt
2 Sticks (8 oz) cold butter,
Cut into tablespoon-sized
Pieces
3/4 c Currants
2 lg Eggs
2/3 c Whipping cream
1 tb Sugar

1. In a large bowl combine the flour, sugar, baking powder and salt.

2. Cut in butter with a pastry blender, or with your fingers, until texture
resembles coarse meal. Add currants and milk.

3. 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.)

4. Grease a baking sheet or line with parchment paper.

5. 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.

6. Bake in a preheated 375-degree oven about 20 minutes, until golden
brown. Cool slightly before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini