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Classic Cream and Currant Scones Recipe

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This recipe for Classic Cream and Currant Scones is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. all purpose flour
1/4 c. sugar
2 t. baking powder
1/8 t. salt
1/3 c. chilled unsalted butter
1/2 c. heavy cream
1 large egg
1 1/2 t. vanilla extract
1/2 c. currents.
Directions:
Directions:
Preheat oven to 425º. Lightly butter a baking sheet.

In a large bowl stir together the flour, sugar, baking powder and salt. Cut the butter into the flour mixture until the mixture resemble coarse crumbs.

In a small bowl stir together the cream, egg and vanilla. Add the cream mixture to the flour mixture. Add in the currants.

Gently pat or roll to 1/2 inch thickness on a floured board. Cut out rounds from the dough (I use a donut cutter without the center) and place on cookie sheet. Gather the scraps and repeat until dough is gone.

Bake 13 to 15 minutes, until lightly browned.

Serve with butter, jam and clotted cream.

 

 

 

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