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currant Cream Scones the Famous British "cream Tea" Offers Thick, Clotted Devonshire Cream To Spread On The Scones. They Are Wonderful With Butter And Jam. 1/3 Cup Butter, Margarine Or Shortening
1 3/4 Cups All-purpose Flour
3 Tablespoons Granulated Sugar
2 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Egg, Beaten
1/2 Cup Currants Or Raisins
4 To 6 Tablespoons Half-and-half
1 Egg, Beaten heat Oven To 400 Degrees F. cut Butter Into Flour, Sugar, Baking Powder And Salt Until Mixture Resembles Fine Crumbs. Stir In 1 Egg, The Currants And Just Enough Half-and-half So Dough Leaves Sides Of Bowl. Turn Dough Onto Lightly Floured Surface. Knead Lightly 10 Times. Roll 1/2 Inch Thick. Cut Dough Into 2 1/4-inch Circles With Floured Cutter. Place On Ungreased Cookie Sheet. Brush With 1 Egg. Bake Until Golden, 10 To 12 Minutes. Immediately Remove From Cookie Sheet. yields 10 To 12 Scones. |
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