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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 16 |
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A student of mine made these. I don't know where she got the recipe. You can also freeze these for up to a month. Just reheat foil wrapped frozen scones for 20-25 minutes in a 300 oven. Ingredients:
2 1/2 cups flour |
2 tablespoons sugar |
4 teaspoons baking powder |
1/4 teaspoon salt |
1/3 cup butter or 1/3 cup margarine, cut into pieces |
3/4 cup whipping cream |
2 large eggs, beaten |
1/2 cup dried currants or 1/2 cup snipped raisins |
1 -2 tablespoon milk |
2 -3 teaspoons sugar |
Directions:
1. In a medium mixing bowl, stir together flour, 2 tbsp sugar, baking powder and salt.
2. Cut in butter or margarine until mixture resembles course crumbs.
3. Make a well in the center and add whipping cream, eggs and currants all at once.
4. Stir until just moistened.
5. Turn dough out onto a lightly floured surface.
6. Knead until dough is nearly smooth, about 10-12 strokes.
7. Pat into an 8-inch square pan and cut into 16 squares.
8. Place scones on an ungreased baking sheet, about 1 inch apart.
9. Brush with milk and 2 tbsp sugar.
10. Bake at 400 for 12-14 minutes or until golden.
11. Serve warm.
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