| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads, Scones | 1 | Servings | |
INGREDIENTS
| 2 1/4 | c | Flour |
| 2 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | c | Currants |
| 1 | Egg, slightly beaten | |
| 2 | tb | Sugar |
| 1/2 | ts | Baking soda |
| 1/2 | c | Cold butter, cubed |
| 1 | c | Buttermilk |
INSTRUCTIONS
Preheat oven to 425. Mix flour, sugar, baking powder, baking soda, & salt in the bowl of a food processor; add butter & process until the mixture ressembles coarsely ground meal. Transfer to a bowl. [Use a pastry cutter if you don't have a food processor.] Add currants, then buttermilk, stirring quickly with a fork until the dough is soft & slightly sticky. With floured hANDs, press the dough into a ball. Knead delicately a dozen times. Flatten the dough into a 1" thick circle. Cut into 3" disks. Repeat this with remaining dough. Paint the scones with egg. Bake 12-15 minutes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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