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1
In a large bowl combine the flour, sugar, baking powder and salt.
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2
Cut in butter with a pastry blender, or with your fingers, until texture resembles coarse meal.
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3
Add currants and milk.
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4
Lightly whisk eggs and cream together; add to dry ingredients.
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5
Combine with large wooden spoon or with hands until dough barely holds together; do not overmix.
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6
(Dough should be slightly sticky, not dry.
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7
Add a little more cream if necessary.)
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8
Grease a baking sheet or line with parchment paper.
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9
Portion the dough by using an ice cream scoop, or divide the dough in half and pat into 2 flattened disks.
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10
Cut each disk into 8 triangular shaped scones.
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11
Place on the prepared baking sheet and sprinkle the tops with sugar.
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12
Bake in a preheated 375-degree oven about 20 minutes, until golden brown.
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13
Cool slightly before serving.
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14
Notes: May be made in a food processor follow directions until liquids are added.
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15
Add liquid but do not process long after dough has gathered together.
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16
Remove from bowl and knead very gently and very little until smooth.
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17
Per serving (excluding unknown items): 134 Calories; 4g Fat (27% calories from fat); 1g Protein; 24g Carbohydrate; 36mg Cholesterol; 167mg Sodium
