Recipe By : Taste Show # TS4752
Preheat oven to 375 degrees F. Drain currants and pat dry. Into a large
bowl sift together flour, sugar, baking powder and salt. Add butter and
blend with a pastry blender or your fingertips until it forms fine crumbs.
Add currants and mix well.
Add half-and-half, and stir with a fork just until it comes together and
forms a dough. Turn out onto lightly floured work surface and knead for 1
minute. Roll out into a 3/4-inch thick round. Use a lightly floured 3-inch
cookie or biscuit cutter to stamp out rounds. Pat together scraps and
re-roll. Place on a greased cookie sheet and brush tops with egg glaze.
Bake for 25 to 30 minutes, until puffed and golden brown.
Yield: About 30 Scones
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to
MC-Recipe Digest V1 #614 by Peggy Morgan <75402.3465@compuserve.com> on 97
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