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Title: Scones
Yield: 8 Servings

Ingredients

      2 c  Cake flour
      2 ts Baking powder
    1/4 c  Sugar; plus
      1 tb Sugar
    1/2 ts Salt
      6 tb Very cold butter
      2    Eggs
    1/2 c  Whipping cream; plus
      1 tb Whipping cream
           Grated zest of 1 lemon or
           -orange
    1/2 c  Currants

Instructions

Sift together flour, baking powder, 1/4 cup sugar and salt. Cut in butter
with pastry blender or 2 knives. Combine eggs, 1/2 cup cream and zest.
Make well in center of dry ingredients. Pour in currants and egg mixture.
Stir until almost fully incorporated. Place dough on lightly floured
surface and knead 5 times; it will be sticky.
Divide dough in half. Place on parchment-paper-lined baking sheet and pat
into 2 circles 1 inch thick. Cut each circle into 4 wedges but do not
separate. Sprinkling sugar on knife may make dough easier to cut. Brush
with remaining 1 tablespoon cream and sprinkle with remaining 1 tablespoon
sugar.
Bake at 400 degrees until light golden brown on top, about 20 minutes.
Yields 8 scones.

Each scone: 261 calories; 364 mg sodium; 88 mg cholesterol; 13 grams fat;
31 grams carbohydrates; 4 grams protein; 0.29 gram fiber

Recipe Source:
Los Angeles Times - 03-31-1999
Recipe from independent film producer Sarah Pillsbury

Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

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Preparation Time: 0:00

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