1/2 |
cup dried currants or snipped raisins |
| |
Devonshire cream (available in gourmet markets) |
| 1. |
Preheat oven to 400°F. In a large bowl combine flour, the 2 tablespoons sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; set aside. |
| 2. |
In a medium bowl combine eggs, 3/4 cup whipping cream, and currants. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened. |
| 3. |
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough to about 1/2-inch thickness. Cut into 2- to 2 1/2-inch rounds with a round cutter. |
| 4. |
Place scones 2 inches apart on an ungreased baking sheet. Brush scones with additional whipping cream or milk and sprinkle with additional sugar. Bake for 12 to 14 minutes or until golden. Remove scones from baking sheet; serve warm with Devonshire cream, Lemon Curd, and/or preserves. Makes about 12 scones |
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