Recipe - Frangelico-Currant Scones

4 One half cup Flour
2 teaspoon Baking powder
One half teaspoon Baking soda
3 tablespoon Sugar
1 pn Salt
One half pound Unsalted butter; cold
1 One fourth cup Heavy cream
1 cup Currants
3 tablespoon Frangelico liqueur

GLAZE
Egg
One fourth cup Light cream

Preheat oven to 375 degrees. Soak currants in Frangelico to soften. Cut
butter into small cubes and place into food processor. Add half the flour
and process until blended, then add remaining flour and process until
mixture just resembles coarse meal. Transfer to bowl and add cream slowly
mixing with fingers until dough just holds together. Add currants and mix
gently. Flatten into a round and wrap in plastic. Chill for 30 minutes.
Roll dough into circle 1/2inch thick for small scones, 3/4inch thick for
larger ones. Using a biscuit or cookie cutter, cut the dough into various
shapes. (1 1/2inch cookie cutter hearts for 50 mini scones.) Butter a
large baking sheet and place scones on it. Combine egg and light cream in a
bowl and brush the tops of scones with mixture. Bake until golden brown and
puffed, 13 to 15 minutes. Serve with jams. TVG 293

MC formatted/busted by Martha Hicks 4/98

Posted to MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Apr 5, 1998