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Sunrise (Currant) Scones

Currant Scones
5 from 2 votes
Servings 12 Scones

Ingredients
  

  • 3/4 cup Half-and-Half Cream
  • 1/3 cup Currants
  • 1 Large egg, beaten
  • 2 1/4 cup All-purpose flour
  • 3 tbsp Sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Butter, cold & cut into pieces
  • 1 tbsp Half-and-Half Cream

Instructions
 

  • Preheat oven to 375 degrees.
  • Combine 3/4 cup cream, currants and egg in a small bowl.
  • Combine flour, sugar, baking powder and salt in large bowl.
  • Using a pastry cutter (or two knives) cut in butter until mixture resembles fine crumbs.
  • Stir in current mixture with a fork.
  • On a floured surface, knead dough lightly (4-5 turns) and form into smooth ball.
  • Pat dough to 3/4" thickness.
  • Using biscuit cutter, cut scones and place onto parchment lined baking sheet. (Or cut scones in any shape you like.)
  • Brush tops of scones with 1 tbsp cream.
  • Bake 18 minutes, until tops of scones are golden brown.