Fresh from the oven!
Halfway between the recipes in the 1975 edition and the 1997 edition of Joy of Cooking. Great for Strawberry Shortcake.
You may substitute dried cranberries and/or the zest of an orange for the currants.
Makes 8 scones, enough to serve 3 for breakfast.
Ingredients:
Position a rack in the middle of the oven and preheat to 425°F.
Use a pastry blender to combine the flour, baking powder, sugar, and salt in a large bowl.
Cut the butter into small pieces and drop onto the flour mixture. Use the pastry blender to cut the butter into the flour mixture until the largest pieces are the size of peas and the rest resemble breadcrumbs.
Stir in the currants. Roll a handful between your hands to separate them as you drop them in.
In a medium bowl, beat the eggs. Beat in the cream.
Make a well in the flour mixture and add the egg mixture all at once. Stir with a fork until a dough forms. Kneed a few times in the bowl. Transfer to a lightly floured board.
Pat the dough until it's about ¾ inch thick. It will be about 8 inches in diameter. Use a chef's knife to cut 8 wedges. Place the wedges about an inch apart on an ungreased cookie sheet.
Add a teaspoon or so of cream or milk to the bowl that contained the egg mixture. Use your fingers to brush the tops of the scones with this mixture. Sprinkle the tops with sugar crystals.
Bake the scones for about 15 minutes. Serve in a basket using a dish towel to keep them warm. Butter, jam, and honey are all good accompaniments.
Fresh from the oven!