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Frangelico-currant Scones

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Breads 40 Servings

INGREDIENTS

4 1/2 c Flour
2 t Baking powder
1/2 t Baking soda
3 T Sugar
1 pn Salt
1/2 lb Unsalted butter, cold
1 1/4 c Heavy cream
1 c Currants
3 T Frangelico liqueur
Egg
1/4 c Light cream

INSTRUCTIONS

Preheat oven to 375 degrees. Soak currants in Frangelico to soften.
Cut butter into small cubes and place into food processor. Add half
the flour and process until blended, then add remaining flour and
process until mixture just resembles coarse meal. Transfer to bowl  and
add cream slowly mixing with fingers until dough just holds  together.
Add currants and mix gently. Flatten into a round and wrap  in plastic.
Chill for 30 minutes. Roll dough into circle 1/2-inch  thick for small
scones, 3/4-inch thick for larger ones. Using a  biscuit or cookie
cutter, cut the dough into various shapes. (1  1/2-inch cookie cutter
hearts for 50 mini scones.) Butter a large  baking sheet and place
scones on it. Combine egg and light cream in a  bowl and brush the tops
of scones with mixture. Bake until golden  brown and puffed, 13 to 15
minutes. Serve with jams. TVG 2-93  MC formatted/busted by Martha Hicks
4/98  Posted to MC-Recipe Digest by "Mega-bytes"
<mega-bytes@email.msn.com>  on Apr 5, 1998

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