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Painted table currant scones

Yield: 16 Scones

Ingredients:

• 2 3/4 c Unsifted all-purpose flour
• 1/2 c Sugar
• 1 tb Baking powder
• 1 ts Salt
• 2 Sticks (8 oz) cold butter Cut into tablespoon-sized Pieces
• 3/4 c Currants
• 2 lg Eggs
• 2/3 c Whipping cream
• 1 tb Sugar

Instructions:

1. In a large bowl combine the flour sugar baking powder and salt. 2. Cut in butter with a pastry blender or with your fingers until texture resembles coarse meal. Add currants and milk. 3. 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.) 4. Grease a baking sheet or line with parchment paper. 5. 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. 6. Bake in a preheated 375-degree oven about 20 minutes until golden brown. Cool slightly before serving.

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