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In a large bowl combine the flour, sugar, baking powder and salt. Cut in butter with a pastry blender, or with your fingers, until texture resembles coarse meal. Add currants and milk. Lightly whisk eggs and cream together; add to dry ingredients. Combine with large wooden spoon or with hands until dough barely holds together; do not over-mix. (Dough should be slightly sticky, not dry. Add a little more cream if necessary.) Grease a baking sheet or line with parchment paper. Portion the dough by using an ice cream scoop, or divide the dough in half and pat into 2 flattened disks. Cut each disk into 8 triangular shaped scones. Place on the prepared baking sheet and sprinkle the tops with sugar. Bake in a preheated 375-degree F. oven about 20 minutes, until golden brown. Cool slightly before serving.
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