2 cups refined flour
2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
4 tablespoons butter
3 eggs
½ cup heavy cream
½ cup dried currants / raisins
Preparation:
Preheat oven to 400°F. In a large mixing bowl, combine flour, baking powder, sugar and salt. Mix in the butter lightly (Preferably cold) with your finger tips until the mixture resembles crumbs. In a separate bowl, beat two eggs and stir in the cream. Then stir the egg-cream mixture into the dry ingredients. Add the currants / raisins. Turn the dough out onto a floured board and press it together into a single lump. If it doesn't hold together yet, add water (you could use milk, too, or more cream) a tablespoon at a time, until it does. Don't overwork the dough.
Roll dough out to a thickness of 1 inch. Cut into triangles or rounds with a pastry cutter or knife. Place on a parchment paper lined baking sheet and brush Then brush the tops of the scones with egg white. Bake for 15 minutes or until golden.
Scones are best served warm. Plain scones are traditionally served warm, split open, and topped with butter, jam or preserves or clotted cream.
