Recipe - Classic Currant Scones

One half cup Currants, soaked in boiling
water for 15 minutes
4 cup Flour
One fourth cup Sugar
2 tablespoon Baking powder
1 teaspoon Salt
8 tablespoon Cold unsalted butter, cut
into bits
1 Three fourths cup Halfandhalf
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 halfandhalf, 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 3/4inch thick round. Use a lightly floured 3inch
cookie or biscuit cutter to stamp out rounds. Pat together scraps and
reroll. 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
MCRecipe Digest V1 #614 by Peggy Morgan 75402.3465@compuserve.com on 97