Sunday, February 4, 2007

Cream Scones

2 cups all-purpose flour
¼ c granulated white sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup cold unsalted butter
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
½ c heavy whipping cream
½ c currants

Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon heavy cream

Preheat oven to 375 and place rack in middle of oven. Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir until just combined. Do not over mix.

Add currants, and knead dough gently on a lightly floured surface to distribute evenly. Roll or pat the dough into a circle that is 7 inches round and about 1 1/2 inches thick. Cut this circle into 8 triangular sections. Alternatively, you can cut the dough into rounds with a cookie cutter. Make a mixture of one well-beaten egg with 1 tablespoon heavy cream. Brush the scones with this mixture. This helps to brown the tops of the scones during baking.

Bake for about 15 minutes or until lightly browned and a toothpick inserted into the center of a scone comes out clean.

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