Gayle’s Gallery - Currant Scones

3 ½ c flour

¾ c sugar

1 TBsp baking powder

½ tsp salt

1 ¾ sticks cold unsalted butter, cut into small pieces (198 g)

¾ c  ½ & ½

3 large eggs, lightly beaten

1 c dried currants

Preheat the oven to 375F with racks in upper and lower thirds.

Whisk together the flour, sugar, baking powder and salt in a large bowl.

Add butter and blend with your fingertips or a pastry blender until mixture resembles coarse meal with some small butter lumps.

Stir in the ½ & ½, eggs, and currants until just combined. Dough will be sticky.

Drop batter in 20 (1/2 c) mounds 1 inch apart on 2 ungreased baking sheets.

Bake, switching position of sheets halfway through, until bottom of scones are pale golden, 15 to 17 minutes total. Transfer to a rack and cool to warm.

Scones are best eaten the day they are made.

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