Recipe: Currant Scones

Makes 12 to 16 scones

Butter or baker's parchment paper for baking sheet

2-½ cups all-purpose flour, divided

½ cup granulated sugar

1-½ tablespoons baking powder

¼ teaspoon salt

¼ cup chilled salted butter

¼ cup chilled shortening

½ cup currants

½ cup whipping cream or half-and-half

3 eggs, divided

1 tablespoon water

2 tablespoons coarse sugar

1. Preheat oven to 350 degrees. Lightly butter a baking sheet or line with parchment paper. In a large bowl mix together 2 cups flour with sugar and baking powder and salt.

2. Cut butter into cubes; add butter and small pieces of shortening to flour mixture and cut in with a pastry cutter until the mixture forms pieces that are about the size of peas. Mix in currants. Make a well in the center of the mixture. Add cream and 2 of the eggs. Do not over mix. Dough will be soft.

3. Turn out onto a floured surface. Knead in remaining ½ cup flour as needed until dough stifferns enough to be rolled out.

4. Roll dough on a floured surface to 1-inch thickness. Cut scones with a 2-inch biscuit or round cookie cutter. Place on prepared baking sheet. Mix remaining egg with water. Brush over scones and sprinkle with coarse sugar. Bake 15 minutes or until golden brown. Cool on wire rack.