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| | Currant Cream Scones 1/3 cup of firm margarine or butter
1 3/4 cups of all purpose flour
3 tablespoons of sugar
2 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1 egg, beaten
1/2 cup of currants or raisins
4 to 6 tablespoons of half and half
1 egg, beaten |
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Preheat your oven to 400ºF. Cut the margarine into flour, sugar, baking powder and salt with pastry blender in large bowl until the mixture resembles fine crumbs. Stir in 1 egg, the currants and just enough half and half so that the dough leaves side of bowl. Turn dough onto lightly floured surface, gently roll in flour to coat. Knead lightly 10 times. Pat or roll 1/2 inch thick. Cut into 2 1/4 inch circles with floured cutter. Place on ungreased cookie sheet. Brush with 1 egg. Bake for 10 to 12 minutes or until golden. Immediately remove from cookie sheet. Serve warm. Makes 10 to 12 scones |
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