Scones

Cream Currant Scones
(adapted from Epicurious)

3 cups all purpose flour
3 tablespoons sugar
2 tsps baking powder
1/2 tsp salt
1/2 cup chilled unsalted butter, cut into pieces
1/3 cup dried currants
1 egg, beaten to blend
3/4 cup plus 3 tbsp (approx) cream

2 tbsp cream, for brushing

Butter or whipped cream
Assorted jams

Preheat oven to 425F. Line a large baking sheet with parchment paper.
Mix flour, sugar, baking powder and salt in large bowl. Add butter and rub in with fingertips until mixture resembles fine meal, with pieces ranging from sand grains to small peas. Mix in currants. Mix in egg and enough cream (adding it gradually) to form soft dough.
Turn dough out onto a lightly floured surface and pat into 3/4-inch-thick round. Cut out rounds, using 2 1/2-inch round cookie cutter. Gather scraps, press together and pat out to 3/4-inch-thick round. Repeat cutting to make out additional rounds. Place all rounds on baking sheet and brush with cream.
Bake until scones are golden brown, about 18 minutes. Serve warm with butter or whipped cream and jam.

Makes about 15 scones.

from Slashfood