Categories: breakfast, currants, scones

Ingredients

• 2 cups flour
• 5 Tbs sugar
• 1 Tbs baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 5 Tbs cold unsalted butter
• 3/4 cup fresh currants
• 1 egg
• 3/4 cup heavy cream
• 1 tsp vanilla

Directions

1. Preheat oven to 425 degrees F. Combine flour with sugar, baking powder, baking soda, and salt. Cut butter into the mixture using a pastry blender, until the mixture is crumbly. Gently fold in currants.

2. In a second bowl, beat the egg, and add the cream and the vanilla. Pour the egg mixture into the dry, mix gently until combined. The dough should be very soft.

3. a lightly floured surface, shape the dough into a long rectangle, about 3 inches wide and 1.5 inches thick. Cut into triangles, and place on parchment-lined baking sheet. Brush tops of scones with heavy cream and sprinkle a little sugar on top.

4. Bake for 12-15 minutes or until golden brown.

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