Currant Scones The Painted Table

Title: CURRANT SCONES THE PAINTED TABLE

Categories: Scones

Yield: 16 servings

2 3/4 c Unsifted all-purpose flour

0 1/20 c Sugar

1.00 tb Baking powder

1.00 t Salt

2.00 Sticks (8 oz) cold butter,

Cut into tablespoon-sized

Pieces 0 3/4 c Currants

2.00 lg Eggs

0.67 c Whipping cream

1.00 tb 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.

375-degree 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 until smooth. Very, very good!!!

134 Calories;

4g Fat

1g Protein;

24g Carbohydrate;

36mg Cholesterol;

167mg Sodium

MMMMM