Castle Scones - Goldy Schulz

1/4 C currents
2 C all-purpose flour
2T Sugar
1 T baking powder
1/2 t salt
4T well chilled unsalted butter, cut in 4 pieces
1 large egg
1/4 C whipping cream
1/2 C milk
2 t sugar (optional)
butter, whipped cream, jams, curds, and marmalades

In a medium bowl pour boiling water to cover currants.
Let stand 10 minutes.
Drain, pat dry and set aside.

Preheat oven to 400 degrees F.

Mix flour, sugar, baking powder, and salt in food processor
using steel blade. With the motor running add butter and
process until it looks like corn meal.

In seperate bowl beat egg slightly with cream and milk.
With the motor still running, pour the egg mixture in a
thin stream into the flour mixture just until dough holds
together in a ball. Fold in currents.

On a floured surface, lightly pat the dough into 2 inch
circles each about 7 inches in diameter. Cut each circle
into 6 even pieces. Place the scones on a buttered baking
sheet 2 inches apart. Sprinkle with sugar if desired.

Bake 15 minutes or until puffed, golden, and cooked
through. Serve with butter, whipped cream, jams, curds,
and marmalades.

Makes 12 scones.

From "Sticks and Scones" by Diane Mott Davidson