Introduction: Currant Scones
My mom is an expert baker. I keep trying to get her to post the stuff she makes on the site, but being far from an expert computer user, she has some technical limitations. On one of my last trips back home I took some pictures or her making scones and wrote down the recipe as to put it up as an Instructable for her.
She insists scones are really easy to make and she makes it look really easy. I have yet to try this myself to confirm whether or not this is the case. Nonetheless, these scones are delicious, especially when served warm from the oven.
While making these, she moved very quickly and as a result I missed out on some pictures. Others came out a little too blurry for my liking. That said, here are the pictures that I have. i think you can get a pretty good idea of the process from these pictures (even if a step or two is missing).
3-1/3 cup flour
1/2 cup sugar
2 tablespoons baking powder
6 tablespoons sliced butter
1 cup half and half
2 large beaten eggs
3/4 cups currants
What to do:
- Preheat your oven to 400 degrees.
- Mix together the flour, sugar and baking powder with your pastry blender.
- Put in the butter slices and then mix it in with the pastry blender until you are left with large crumbles.
- Mix the eggs into the half and half. Pour this mixture into your dough.
- Stir in your currants.
- Ball up the dough and place it on a lightly greased baking sheet. Form it into a 9" round.
- Coat your dough with a tablespoon of half and half. Lightly sprinkle it with sugar.
- Cut the dough into 8 slices with a floured knife.
- Cook in the oven for 15 - 25 minutes (until golden brown)