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Currant Scones
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(Recipe ID: 347)
Preparation time: 15 minutes; Cook time: 12 to 14 minutes
Source: Chef Joseph Lowery
Scones with tea. Tea with scones. It will make a Scotsman (or woman) out of anybody.
Ingredients
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- 1/2 cup Currants
- 2 tablespoons Brandy
- 1/8 cup Sugar
- 1/4 tablespoon Baking soda
- 1 teaspoon Baking powder
- 2 1/4 cups All-purpose flour
- 1 Stick of butter
- 1/2 cup Whipping cream
Instructions
- Combine currants and brandy, then set aside.
- Sift together the sugar, baking soda, baking powder, and flour into a mixing bowl.
- Cut the butter into small pieces and work it into the dry ingredients with a pastry cutter.
- Using a wooden spoon, stir in the whipping cream unil the mixture forms a dough.
- Add the currant/brandy mixture and work with your hands until it is just mixed.
- Wrap dough with plastic wrap and chill in the refrigerator for 30 minutes to an hour.
- When ready to bake, preheat the oven to 375 degrees.
- Roll out dough on a lightly floured surface about 3/4" thick.
- Cut out scones with a biscuit cutter and place them on a lightly greased baking sheet.
- Brush the tops of the scones with a little extra cream.
- Bake until golden brown-12 to 14 minutes.
- Serve with butter and marmalade.
