Currant Tea Scones

1. 1

   Preheat oven to 400 F and butter a baking sheet.

2. 2

   Pour boiling water into a small cup and steep tea bag 2 minutes.

3. 3

   Remove and reserve tea bag and stir in currants.

4. 4

   Into a bowl sift together flour, 2 tablespoons sugar, baking powder, and salt.

5. 5

   Cut butter into 1/2-inch cubes and add to flour mixture, blending with fingertips until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.

6. 6

   Squeeze liquid from tea bag into cup and discard bag.

7. 7

   With a fork stir 6 tablespoons half-and-half into flour mixture until just combined and a sticky dough is formed.

8. 8

   Stir in currant mixture.

9. 9

   Turn dough out onto a lightly floured surface and form into a 5-inch round.

10. 10

    Transfer round to baking sheet and with a pastry brush lightly coat with additional half-and-half.

11. 11

    Sprinkle dough with remaining 1/2 teaspoon sugar and with a knife score 1/4-inch deep into quarters.

12. 12

    Bake scones in middle of oven 20 to 25 minutes, or until golden, and transfer to a rack to cool.

13. 13

    Break scones along score marks and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.