Cream Scones

Instructions

1. Preheat oven to 400 degrees and place oven rack in the lower third of the oven.
2. Line a heavy baking sheet with parchment paper.
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
4. Add the currants (or craisins) tossing until evenly distributed and coated with flour.
5. Cut in the butter with a pastry blender or two table knives until the larges pieces of butter are about the size of peas.
6. In a small bowl, stir the cream and egg yolks just to blend. Add this all at once to the flour mixture. Stir with a fork to begin combining the wet and dry ingredients and then use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and can be gathered into a moist, shaggy ball. (Don’t over knead! This dough is sticky but is better if minimally handled.)
7. Set the rough ball in the center of the backing sheet. Pat it gently into a round 1 inch thick and 7 inches round.
8. With a sharp knife or pastry scraper, cut the round into eight wedges; separate the wedges.
9. Brush the scones with the egg-milk glaze (don’t necessarily need to use all). Then sprinkle with sugar.
10. Bake 18-22 minutes or until the scones are deep golden brown and a toothpick inserted into center comes out clean.
11. Slide the parchment onto a rack and let the scones cool for 10-15 minutes before serving.

• Makes 8 large scones