Currant Cream Scones

 My husband Ian has mastered this recipe adapted from the Crabtree & Evelyn Cookbook, and makes these delicious scones in no time (they're done before I wake up!). He often substitutes dried cranberries for the currants.They are very easy to make, after you’ve tried it once. We love slathering each bite with butter and fruit jam. He also makes delicious gluten-free scones – look for the recipe (to follow) in this blog site.

Ingredients:

2 cups flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons butter, cold, cut into small pieces
3/4 cup currants
2 large eggs, beaten
1/2 cup, plus 1 tablespoon heavy cream

Directions:

Preheat oven to 425 degrees. Sift together the flour, baking powder, 1 tablespoon sugar, and the salt into a mixing bowl. Add the cold butter and work flour mixture with fingertips or pastry cutter until mixture resembles coarse crumbs. Add currants and toss.

Make a well in the flour mixture and add eggs and 1/2 cup cream. Mix with a wooden spoon until dough begins to clump together, then knead in the bowl for about 30 seconds; do not overwork dough.
Turn dough out onto a lightly floured surface and halve. Form each half into a ball and flatten to form a circle about 3/4 inch thick and 5 inches in diameter. Cut each circle into 8 pie-shaped wedges. Place wedges about 1 inch apart on a lightly buttered baking sheet. Brush tops with remaining cream and sprinkle lightly with remaining sugar. 

Bake in the center of oven for 12 to 15 minutes, or until lightly browned. Serve spread with butter or your choice of preserves. Makes 16 small wedges or rounds, or 8 big ones.