Recipe - Currant Scones

3 cup All purpose flour
3 tablespoon Sugar
1 teaspoon Baking soda
One half teaspoon Salt
6 tablespoon (Three fourths stick) chilled unsalted
butter, cut into pieces
1/3 cup Dried currants
1 Egg, beaten to blend
Three fourths cup Plus 3 tablespoons (about)
buttermilk
1 tablespoon 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 3/4inchthick round. Cut out rounds, using 2
1/2inch round cookie cutter. Gather scraps, press together and pat out to
3/4inchthick 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 MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Feb 21, 1998