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Classic Currant Scones

Ingredients :
1/2	cup	Currants soaked in
		Boiling water for 15 minutes
4	cup	Flour
1/4	cup	Sugar
2	tbl	Baking powder
1	tsp	Salt
8	tbl	Cold unsalted butter cut into bits
1 3/4	cup	Half-and-half
1	x	Egg beaten with
1	tsp	Sugar for glaze

How to cook :

Preheat oven to 375 degrees.
Drain currants and pat dry.
Into a large bowl sift together flour, sugar, baking powder and salt.
Add butter and blend with a pastry blender or your fingertips until it forms fine crumbs.
Add currants and mix well.
Add half-and-half, and stir with a fork just until it comes together and forms a dough.
Turn out onto lightly floured work surface and knead for 1 minute.
Roll out into a 3/4-inch thick round.
Use a lightly floured 3-inch cookie or biscuit cutter to stamp out rounds.
Pat together scraps and reroll.
Place on a greased cookie sheet and brush tops with egg glaze.
Bake for 25 to 30 minutes, until puffed and golden brown.
This recipe yields about 30 scones.

Tags : Biscuits Breads