- Preheat oven to 400 degrees F. In a large bowl combine flour, the 2 tablespoons sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
- In a medium bowl combine eggs, the 3/4 cup whipping cream, and the currants. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
- Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll each dough half into a 6-inch circle. Cut each circle into six wedges.
- Place dough wedges 2 inches apart on an ungreased baking sheet. Brush wedges with whipping cream and sprinkle with coarse sugar. Bake for 12 to 14 minutes or until golden. Remove scones from baking sheet; serve warm.
From the Test Kitchen
Prepare as above, except omit the currants or raisins and stir in 1-1/2 teaspoons finely shredded orange peel with the egg mixture. For icing, combine 1 cup powdered sugar, 1 tablespoon orange juice, and 1/4 teaspoon vanilla; stir in additional orange juice, 1 teaspoon at a time, to reach drizzling consistency. Drizzle over baked scones.
Prepare as above, except omit the currants or raisins. In a small bowl pour enough boiling water over 1/2 cup snipped dried tart red cherries to cover. Let the cherries stand for 5 minutes; drain well. Stir drained cherries and 1/4 teaspoon almond extract in with the egg mixture. If desired, drizzle baked scones with icing from Orange Scones variation (above).
Prepare as above, except add 1/8 teaspoon ground cinnamon to the flour mixture and substitute 1/2 cup miniature semisweet chocolate pieces for the currants.
- Per serving:
- 237 kcal cal.,
- 12 g fat
- (7 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 71 mg chol.,
- 164 mg sodium,
- 28 g carb.,
- 1 g fiber,
- 7 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet