The Peninsula's Currant Scones

Recipe Ingredients

2 cups	125g / 4.4oz	Flour
2 1/4 cups	140g / 4.9oz	Cake flour
3 tablespoons	45ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/4 cup	49g / 1.7oz	Sugar - plus
1 tablespoon	15ml	Sugar
8 tablespoons	120ml	Butter - chilled, and
		Cut into small pieces
2		Eggs - divided
2/3 cup	157ml	Milk
2/3 cup	157ml	Heavy cream - plus
1 tablespoon	15ml	Heavy cream - divided
1 cup	62g / 2.2oz	Dried currants

Recipe Instructions

In the bowl of an electric mixer, combine the flours, baking powder, salt and sugar. Add the butter and mix on low speed until the butter is crumbled into pea-sized bits.

Mix one of the eggs, the milk and two-thirds cup heavy cream in a bowl. Add the liquid ingredients all at once to the dry ingredients and mix just until the dough comes together. Add the currants and mix to incorporate.

On a lightly floured surface, work the dough with your hands until it is mostly smooth. Roll it out to about three-fourths-inch thickness and let rest for five minutes.

With a 2-inch biscuit cutter, cut out the scones and transfer them to two parchment-lined baking sheets. Lightly beat the remaining egg with a fork and add the remaining 1 tablespoon heavy cream to make an egg wash. Brush the tops of the scones with the egg wash.

Bake in a 375 degree oven until the scones are golden on top, about 16 to 18 minutes. Serve with Devonshire cream and your favorite jam.

This recipe yields 10 servings (makes 32 2-inch scones).

Each scone: 136 calories; 3 grams protein; 19 grams carbohydrates; 1 gram fiber; 6 grams fat; 3 grams saturated fat; 29 mg. cholesterol; 158 mg. sodium.

Source:
The Los Angeles Times, 03-24-2004

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