2 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

4 tablespoons unsalted butter, cut into 4 pieces

1 large egg

1/4 cup whipping cream

1/2 cup milk

2 teaspoons sugar (optional)

butter, whipped cream, jams, marmalades

 

Place the currants in a medium-sized bowl and pour boiling water over them just to cover.  Allow to stand for 10 minutes.  Drain and pat them dry with paper towels.  Set aside.

 

Preheat oven to 400 deg. F.

 

Mix flour, sugar, baking powder, and salt in the bowl of a food processor fitted with a steel blade.  With the motor running, add the butter and process until the mixture looks like cornmeal.

 

In a separate bowl, beat the egg slightly with the cream and milk.  With the motor still running, pour the egg mixture in a thin stream into the flour mixture just until the dough holds together in a ball.  Fold in the currants.

 

On a floured surface, lightly pat the dough into 2 circles, each about 7 inches in diameter.  Cut each circle into 6 even pieces.  Place the scones on a buttered baking sheet 2-inches apart.  Sprinkle them with the optional sugar, if desired.

 

Bake about 15 minutes, or until the scones are puffed, golden, and cooked through.  Serve with butter, whipped cream, and jams.

 

Makes 12 scones.