Recipe - Currant Syrup

2 Three fourths cup Unsifted allpurpose flour
One half cup Sugar
1 tablespoon Baking powder
1 teaspoon Salt
2 Sticks (8 oz) cold butter,
Cut into tablespoonsized,
Pieces
Three fourths cup Currants
2 lg Eggs
2/3 cup Whipping cream
1 tablespoon Sugar

In a large bowl combine the flour, sugar, baking powder and salt. Cut in
butter with a pastry blender, or with your fingers, until texture resembles
coarse meal. Add currants and milk.

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

Bake in a preheated 375degree oven about 20 minutes, until golden brown.
Cool slightly before serving.
Notes: May be made in a food processor...follow directions until liquids
are added. Add liquid but do not process long after dough has gathered
together. Remove from bowl and knead very gently and very little unitl
smooth.
Very, very good!!!
Per serving (excluding unknown items): 134 Calories; 4g Fat (27% calories
from fat); 1g Protein; 24g Carbohydrate; 36mg Cholesterol; 167mg Sodium
_____

Posted to MCRecipe Digest V1 #576 by dee@ncsi.net (Dianne Weinsaft) on Apr
18, 1997