English Tea Scones

Kannwilson's Note:

A student of mine made these. I don't know where she got the recipe. You can also freeze these for up to a month. Just reheat foil wrapped frozen scones for 20-25 minutes in a 300 oven.

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Servings: 16

• 2 ½ cups flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• ¼ teaspoon salt
• 1⁄3; cup butter or 1⁄3; cup margarine , cut into pieces
• ¾ cup whipping cream
• 2 large eggs , beaten
• ½ cup dried currants or ½ cup snipped raisins
• 1 -2 tablespoon milk
• 2 -3 teaspoons sugar

Directions:

1. In a medium mixing bowl, stir together flour, 2 tbsp sugar, baking powder and salt.
2. Cut in butter or margarine until mixture resembles course crumbs.
3. Make a well in the center and add whipping cream, eggs and currants all at once.
4. Stir until just moistened.
5. Turn dough out onto a lightly floured surface.
6. Knead until dough is nearly smooth, about 10-12 strokes.
7. Pat into an 8-inch square pan and cut into 16 squares.
8. Place scones on an ungreased baking sheet, about 1 inch apart.
9. Brush with milk and 2 tbsp sugar.
10. Bake at 400 for 12-14 minutes or until golden.
11. Serve warm.