Recipe - Currant Tea Scones

3 cup All purpose bleached flour
1/3 cup Sugar
1 tablespoon Baking powder
One half teaspoon Salt
6 tablespoon Unsalted butter
Three fourths cup Currants
1 One fourth cup Milk; cream or buttermilk

EGG WASH
1 Egg beaten well with a pinch
of salt

Line a cookie sheet with parchment or foil. Preheat oven to 450 degrees and
set a rack in the middle level.

Combine flour, sugar, baking powder and salt in a bowl. Cut butter into 12
pieces and rub evenly into dry ingredients, until mixture has the
appearance of meal. Add currants.

Stir milk into flour and butter mixture to form a smooth dough. Knead
lightly once or twice to complete mixing. Press and roll dough on a lightly
floured surface about 1/4inch thick, to a 10 by 15inch rectangle. Roll
dough up, as for a jelly roll, then flatten dough and fold in half. Roll
dough 1/2inch thick. Cut scones with a floured, plain or fluted, 2inch
round cutter. Transfer cut scones to paper lined pan and brush tops
carefully with egg wash. Allow wash to dry 10 minutes and apply a second
coat. Bake scones 15 minutes, being careful that they do not color too
deeply, or until they are firm, but not dry.

Yield: a dozen scones

Recipe by: Cooking Live Show #CL8998

Posted to MCRecipe Digest V1 #904 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997