2C. Flour
1/4 C. Sugar
1 Tb bk powder
1/8 tsp salt
1/3 C. cold butter, cut in pieces
1 egg
1/2 cup cream
2 tsp vanilla (may substitute with almond extract)
1/2 C. frozen currants (may substitute with other dried, fresh or frozen fruits)
-Mix dry ingred. Use pastry blender to mix in butter or mix with your hands until coarse crumbs. Make well in center of mixture.
-Whisk together egg, cream, and vanilla. Add to dry ingred. Stir until moistened and dough forms.
-Turn dough onto lightly floured surface. Knead by folding and gently pressing for 5-8 turns until dough is nearly smooth. Pat dough into 8-inch circle, then cut into 8 wedges.
-Brush with cream and sprinkle with a touch of sugar.
-Place each scone 1 inch apart on sprayed baking sheet. Bake at 400 for 12 min, or until lightly browned.
This recipe is from the Midwest Living Oct. 06 issue with just a couple adjustments. Mmmm good and it makes me think of England!!!
