painted table currant scones

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.) 4. 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 375-degree oven about 20 minutes, until golden brown. Cool slightly before serving.

Data per scone: Calories...276 Carbohydrates...29g Monounaturated fat...5g Protein...4g Sodium...336mg Polyunsaturated fat...1g Fat...17g Saturated fat...10g Cholesterol...74mg