Today we make a quick batch of current scones for tea time. We set the table and put on the tea. Mmmm, fresh hot scone straight form the oven smell so tempting. My daughter breaks a little nibble off a scone as I carry it to the table. She catches my eye, and I give her a wink.
Busy-Day Current Scones
In a hurry? Just drop dough from a large spoon into 8-equal mounds on ungreased cookie sheet. Flatten to about 1/2-inch thickness with floured fingers, and bake as directed.
- 1 3/4 cups all-purpose flour
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup firm butter or margarine
- 1 egg, beaten
- 1/2 teaspoon vanilla
- 1/2 cup currants
- 4 to 6 tablespoons heavy whipping cream
Heat oven to 400ºF.
Mix flour, sugar, baking powder and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in egg, vanilla, and just enough of the whipping cream until dough leaves side of bowl. Stir in currents.
Brush with additional whipping cream; sprinkle with sugar crystals.
Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.