Currant Scones

2C. Flour
1/4 C. Sugar
1 Tb bk powder
1/8 tsp salt
1/3 C. cold butter, cut in pieces
1 egg
1/2 cup cream
2 tsp vanilla (may substitute with almond extract)
1/2 C. frozen currants (may substitute with other dried, fresh or frozen fruits)

-Mix dry ingred. Use pastry blender to mix in butter or mix with your hands until coarse crumbs. Make well in center of mixture.
-Whisk together egg, cream, and vanilla. Add to dry ingred. Stir until moistened and dough forms.
-Turn dough onto lightly floured surface. Knead by folding and gently pressing for 5-8 turns until dough is nearly smooth. Pat dough into 8-inch circle, then cut into 8 wedges.
-Brush with cream and sprinkle with a touch of sugar.
-Place each scone 1 inch apart on sprayed baking sheet. Bake at 400 for 12 min, or until lightly browned.


This recipe is from the Midwest Living Oct. 06 issue with just a couple adjustments. Mmmm good and it makes me think of England!!!

Notes to self...
Try:
Apple Scones: Add 1/2 tsp cinnamon, 1/4 tsp nutmeg?, 3/4 C. chopped/peeled apple. Sprinkle tops with cinnamon/sugar. May take 14 min. to bake
Poppy Seed Scones: 2 Tb poppy seeds, 1 tsp lemon peel
Cranberry Pecan: 1/2 C. chopped fresh or dried cranb. & 1/4 C. chopped pecans (or almonds?)
Berry Scones: 1/2C. frozen blue/raspberries or chopped strawb.
Peach Almond: 1/2C. chopped, peeled peaches, 1/4C. sliced almonds, 1/4 tsp almond extr. instead of vanilla