Yield: 16 scones
2-/4 c unsifted all-purpose flour
1/2 c sugar
1 tablespoon baking powder
1 teaspoon salt
2 sticks (8 oz) cold butter, cut into tablespoon-sized pieces
3/4 c currants
2 lg eggs
2/3 c whipping cream
1 tablespoon sugar
In a large bowl combine the flour, sugar, baking powder and salt.
Cut in butter with a pastry blender, or with your fingers, until texture resembles coarse meal. Add currants and milk.
Lightly whisk eggs and cream together; add to dry ingredients. Combine with large wooden spoon or with hands until dough barely holds together; do not over-mix. (Dough should be slightly sticky, not dry. Add a little more cream if necessary.)
Grease a baking sheet or line with parchment paper.
Portion the dough by using an ice cream scoop, or divide the dough in half and pat into 2 flattened disks. Cut each disk into 8 triangular shaped scones. Place on the prepared baking sheet and sprinkle the tops with sugar.
Bake in a preheated 375-degree oven about 20 minutes, until golden brown. Cool slightly before serving.