Adjust oven rack to middle and heat to 375. Mix flour,
powder, sugar, and salt in large bowl. In a food processor
combine flour mixture an butter/shortening; cover and
pulse 12 1-second pulses. Add currants and pulse one
more time. Transfer dough to large bowl.
In separate bowl beat egg into heavy cream, and then
add to flour mixture with spatula until dough begins to
form, about 30 seconds. Transfer dough to countertop
and knead until it just comes together in a rough sticky
ball, 5 to 10 seconds. Don't over mix.
Form scones by A. Pressing dough into cake pan,
tipping out, and cutting into wedges or B. patting
dough into 3/4 in thick circle and using a biscuit
cutter.
Place scones on baking sheet an bake until light brown,
12-15 minutes.
Originally Submitted
7/1/2011
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